Easy
1½ cups
Published 1991
egg yolks | ||
mustard (optional) | ||
fine salt (or to taste) | ||
finely ground white pepper | ||
wine vinegar or lemon juice | ||
safflower or other inert-tasting oil | ||
flavorful liquid for thinning (optional) |
Blend with a whisk or immersion blender until the mixture is smooth. (If using an immersion blender, put the mayonnaise in a narrow container to make it easier for the blender to reach down into the mixture.) If using an electric mixer, use the whisk attachment on medium speed.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.