4 pasteurized egg yolks
4 Tbsp fresh lemon juice, about 2 M lemon (or 2 Tbsp best wine vinegar)
1 tsp sugar
4 tsp Dijon mustard (or 3 tsp if prefer less for kiddos)
1/2 tsp salt
2 dash of white pepper
2 cup extra virgin olive oil
Make sure all ingredients are at room temperature before mixing in the food processor.
Process 5 seconds for all ingredients except oil.
Add oil through the tiny hole in the feed tube in a very slow, steady stream. Process until thickened.
Refrigerate immediately. Use within 5 days.
Note:
1. When oil add too fast or ingredients are too cold, mixture breaks down, can be put back with yolk, mustard, vinegar(if used), or a little amount of hot water.
2. Do not stir mayo unless bring to room temperature or it will break down.
3. Mayo made in the food processor will keep longer than handmade when refrigerated.
Great on sandwich, hard-boiled eggs, cut vegetables, cold fish, chicken salad, potato salad, lobster salad...
