3 egg yolks, room temperature
1 cup neutral-tasting oil
1/2 tsp salt
1 tsp yellow mustard
2 Tbsp lemon juice
1. Fill the small pot halfway with water. Bring to a boil, reduce to a gentle simmer, and place heatproof bowl over top, taking care not to allow the simmering water to touch the bowl. Congrats, you’ve created a double boiler!
2. Add yolks to bowl, and whisk constantly until yolk temperature reaches 138°F on the thermometer. Hold at 138°F for two minutes, whisking rapidly, and decreasing heat if needed.
3. Add yolks to be lender, and stream in lemon juice, salt, mustard, and oil. Blend until pale yellow and thickened.
4. Homemade mayo will last 4-5 days if refrigerated.
- Any neutral tasting oil will work. Avoid extra virgin olive oil. It turns bitter.
- Any acid will work in a pinch. I used lime juice. Use what you’ve got!
- Salmonella, though rare, is a risk with raw eggs. In an abundance of caution, these directions mitigate the risk by holding the yolks at 138°F, which kills potential pathogens. Skip this step at your own risk, or use pasteurized eggs.
- Egg yolks start cooking at 149°F, so stir rapidly to avoid scrambling your yolks!
- Mustard helps emulsify the fats in the oil and yolks with the water in the lemon juice.