- 2 tablespoons vinegar (white wine /champagne vinegar works well)
- 2 tablespoons lemon juice (fresh-squeezed, please)
- 1 egg plus 1 egg yolk
- 1 teaspoon fine or "pickling" salt (I don't like table salt because of the iodine-metallic taste)
- 1 teaspoon mustard powder
- 1/4 teaspoon sugar
- 2 cups canola or safflower oil
Put all ingredients except the oil in the work bowl of your stand mixer or food processor. Use a hand whisk (or the whisk attachment of the mixer in your hand) and mix until well combined. Put the bowl on the mixer with the whisk attachment and turn it on its highest setting (if using a food processor, put in the blade, put the lid on, and turn it on). Slowly drizzle in the oil over about 90 seconds. Pour the mayo into a jar and let it sit on the counter for about 2 hours. This lets the acids in the lemon and vinegar kill any bacteria that may have been (unlikely, but possibly) present in the eggs (alternatively, use pasteurized in-shell eggs). After the those 2 hours, keep refrigerated and use within 2 weeks.