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Silky

Mayonnaise

silkymayonnaise.jpeg

Ingredients

1 jumbo egg yolk

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

1 tablespoon fresh lemon juice

1 cup vegetable oil

1/3 teaspoon salt-or to taste

1/4 tsp white pepper

1/3 teaspoon sugar

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Food processor

Directions

Add the egg yolk, mustard, vinegar and lemon juice to a 4-5 cup food processor.  Pulse 2-3 times to combine, then stream in the oil while pulsing, until it starts to becomes thick and creamy (emulsified).  Add the salt, pepper and sugar and pulse to mix well. 

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Spoon into a jar with a seal and refrigerate.  Stays fresh for about 1 week.  

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