2 Egg Yolks
1/2 tsp Salt
1/4 tsp White Pepper
1/2 tsp Mustard, dry
3 Tbsp Lemon Juice
1 1/2 cups Olive Oil


  • In mixing bowl, beat Egg Yolks until creamy and thick. Add Salt, pepper, Dry Mustard, and half of the Lemon Juice.
  • While beating, drizzle in 1/3 cup of the Olive Oil.
  • Continue beating, and add 1/2 tsp Lemon Juice, then drizzle the remaining Olive Oil
  • Judge the consistency desired. If too thick, add more Lemon Juice.

Makes about 1 1/2 cups.

NOTES: Mayonnaise may curdle as created. If so, beat another Yolk in a different bowl, and slowly add the curdled mixture to it. Curdling does not mean it is bad, it just means that more egg is needed to form the emulsion. White Pepper is used, because no one wants to see black specs in their Mayonnaise. This can be a base for many other dips and dressings. Lazy people can buy Hellmann’s.

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4 CommentsLeave a comment

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