Yield: 1 cup
Yolk from 2 eggs
Lemon Juice 1 ½ Tbsp
Mustard, Dijon 1 tsp
Hot Sauce dash or to taste
Olive Oil ½ cup
Vegetable or Canola Oil 1/3 cup
Salt to taste
- Whisk together yolk, lemon juice, mustard, and hot sauce in a bowl. Combine oils and add the oil very slowly (a few drops at a time) to yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
- Season with salt. If the mayo is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
- You can also add garlic paste (minced garlic mashed with salt) to make the mayo into aioli.
- You can also add flavors such as chipotle peppers, sriracha, or chopped herbs to create a vibrant spread.