Ingredients
2 Large Eggs, room temperature
2 1/2 Cups Extra Light Olive Oil
1 Teaspoon Ground Mustard Seed
1 Teaspoon Salt
4 Tablespoons Freshly Squeezed Lemon Juice, room temperature
Serves: 40
Directions
Step 1
Place ½ cup of oil in a food processor, then add the eggs, ground mustard, and salt.
Step 2
Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
Step 3
With the food processor running, slowly drizzle in remaining oil until mixture is emulsified and thick, about 60-90 seconds.
Step 4
With the food processor still running, add the lemon juice, and mix briefly, about 5-10 seconds, until incorporated.
Step 5
Transfer homemade mayo to a container with a lid until ready to use. Store in refrigerator for up to 4 days.
Step 6
Enjoy with your favorite sandwiches or use as the base for other favorite sauces and spreads.
A few suggestions:
