- 2 whole eggs
- 1 tablespoon [15 mL] Dijon mustard
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 g] sugar
- 1/4 teaspoon [1 mL] freshly ground pepper
- Juice of 1 lemon
- 19 ounces [540 mL] vegetable oil
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- Transfer all ingredients except vegetable oil into a large-mouth 4-cup [1-L] jar.
- Slowly pour in vegetable oil
- Insert an electric long upright hand-beater into the jar.
- Leaving beater at the bottom of the jar, swirl mixture for 3 to 4 seconds, then slowly lift beater to finish the emulsion of the mayonnaise.
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