I crave mayonnaise. Not store bought Hellman’s, but freshly made mayonnaise brightened with herbs. I regularly whip up a batch to slather on sandwiches, use in chicken salad or complete my deviled eggs. The uses are endless.
Though you can do this by hand, a stand mixer fitted with the whisk attachment greatly simplifies the process. Multiply the quantities proportionately to make more.
2 egg yolks
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 cup canola oil (you can also use olive oil)
2 tablespoon chopped fresh chives
1. Whisk the egg yolk, lemon juice, salt, and dry mustard together in a large bowl.
2. Pour in about a teaspoon of oil, whisk, and then pour in another teaspoon.
3. Keep pouring the oil in a slow drizzle, whisking vigorously. Stop adding oil once the mixture has emulsified into a creamy, thick sauce. Note you may not need all of the oil.