Classic Mayonnaise

Instructions

1. 1

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

2. 2

   Begin adding the vegetable oil very slowly, a few drops at a time, while continuously whisking. This helps to emulsify the mixture.

3. 3

   As the mixture begins to thicken, you can start adding the oil in a thin, steady stream, continuing to whisk vigorously.

4. 4

   Once all the oil is incorporated and the mayonnaise is thick and creamy, whisk in the lemon juice.

5. 5

   Season with salt to taste, and adjust the acidity with more lemon juice or vinegar if desired.

6. 6

   Transfer the mayonnaise to a clean jar or container and refrigerate until ready to use.