Classic Homemade Mayonnaise

Instructions

1. 1

   In a medium bowl, whisk together the egg yolks, Dijon mustard, white wine vinegar, and lemon juice until smooth and well combined.

2. 2

   Add the salt and white pepper, and whisk again to incorporate.

3. 3

   Begin adding the canola oil very slowly, just a few drops at a time, while whisking constantly. This helps to emulsify the mixture and prevent it from separating.

4. 4

   As the mixture begins to thicken, you can add the oil a little more quickly, in a thin, steady stream, while continuing to whisk vigorously.

5. 5

   Continue whisking and adding oil until all the oil is incorporated and the mayonnaise is thick and creamy.

6. 6

   Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

7. 7

   Transfer the mayonnaise to a clean jar or container, cover, and refrigerate. Use within 1 week.