AB-FAB Designs

🥚 MAYO RECIPE (inspiredtaste.net)

Total time 10 mins
Room temperature ingredients are best
The recipe made 1 cup, so I doubled it (my recipe below). The original recipe stated if you have a small food processor use it for making smaller batches for best emulsion

• 2 large eggs room temperature
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar (originally called for red or white)
• ½ teaspoon kosher salt
• 2 cups of vegetable oil (originally called for any neutral oil grapeseed, safflower, or canola)
• 2 teaspoons fresh lemon juice

1. Add eggs to the food processor & process for 20 seconds. Add mustard, vinegar, & salt Process for another 20 seconds.
2. Scrape the sides and bottom of the processor. Turn processor on and slowly add the oil in tiny drops until a ½ cup has been added. YES, this is a pain in the ass, but it is CRUCIAL for proper emulsification.
3. When you see it start to thicken & emulsify you can add the oil in a SUPER-THIN stream instead of in drops.
4. When all the oil has been added, scrape the bottom and the sides of the bowl and process for an extra 10 seconds. Taste for seasoning and add salt, lemon juice, and/or vinegar to taste.

**Note, if the mayo seems too thin, slowly stream in a bit more oil with the processor running. For me, 2 cups made the perfect thickness for me.