Homemade Mayonnaise

[Guest guest]

Homemade Mayonnaise

 

3 large egg yolks

1 tsp. lemon juice

1 TB white wine vinegar

1 tsp. sugar

1-1/2 cups vegetable oil

Ground white pepper

 

Combine the egg yolks, lemon juice, vinegar and sugar in a blender or in the

bowl of a

food processor fitted with the blade attachment. Begin blending on high speed

and whip

until thick and light yellow in color.

 

Pouring in a slow, steady stream, add the oil, continuing to blend until

thickened and emulsified.

 

Season with salt and white pepper and transfer the mayonnaise to a storage or

serving bowl.

 

Cover and store in the refrigerator for up to 3 days.