This recipe was tested by former Post food writer John Kessler in 1994. Makes almost 2 cups.
Ingredients
2 egg yolks
2 teaspoons freshly squeezed lemon juice
1 tablespoon Dijon-style mustard
1 1/2 cups corn, peanut, canola or vegetable oil
Salt and freshly ground pepper to taste
Water as needed
Directions
Whisk together yolks, lemon and mustard until smooth. Wrap base of bowl with a damp dish towel or set bowl in such a way that it can’t move. Continue whisking vigorously and hold a measuring cup filled with the oil above the bowl. Drip the oil in, no more than a few drops at a time at first, and whisk to incorporate.
When the mixture in the bowl begins to look thick and emulsified, increase the stream of oil to a thin drizzle. After you’ve incorporated about a half-cup of oil, you may add the rest of it more quickly. If the mayonnaise begins to appear greasy or broken, add a few drops of tap water, whisk until smooth, and continue adding oil.
Season to taste with salt and pepper, allowing 2-3 minutes for the salt to dissolve. Stir to blend salt, taste, and season further if desired. If mayonnaise is very stiff, whisk in a teaspoon of water.
