Mayonnaise Recipe: (makes about 2 cups)
- 3 yolks at room temperature
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon juice (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon dry or prepared mustard (I used a good Dijon)
- 1 3/4 cups light olive oil, vegetable oil or a combination of both
- 2 tablespoons boiling water
Warm the mixing bowl from the stand mixer in hot water; wipe dry and latch on to the mixer. Place the egg yolks in the bowl and attach the whisk. Beat for 1 or 2 minutes until they are thick and sticky.
Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.
Begin adding the oil by drops with a teaspoon, or rest the lip of the measuring cup on the edge of the bowl. Keep your eye on the oil rather than on the mayonnaise. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
After 1/3 to 1/2 cup of oil has been incorporated, the mayonnaise will thicken into a very heavy cream and the crisis of potential curdling is over. Beat in the remaining oil in a thin, steady stream. If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
Beat the boiling water into the mayonnaise – more anti-curdling insurance. Season to taste.
If not using immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.