Ingredients

4              large egg yolks

¾             teaspoon kosher salt

1              teaspoon Dijon mustard

1              tablespoon fresh lemon juice

1              tablespoon water

¾             cup grapeseed or vegetable oil

Instructions

1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice and water until smooth, about 30 seconds.


2. With the machine running, add the first ¼ cup of the oil through the feed tube in a very slow stream, being sure each drop is incorporated into the yolks before adding the next. This step should take about 1 minute. Once the mixture is emulsified and homog­enous, slowly add the remaining oil until thick, about 4 minutes. Taste and adjust seasoning accordingly.

NOTE: For fresh herb mayonnaise: process ¹⁄3 cup firmly packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil.

*Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

For lower-cholesterol mayonnaise, and to avoid using raw eggs, Egg Beaters® may be substituted for the egg yolks.

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