MAKES ABOUT 1¼ CUPS
2 |
large egg yolks |
2 |
teaspoons Dijon mustard |
2 |
teaspoons juice from 1 lemon |
1 |
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) |
¾ |
cup vegetable oil |
1 |
tablespoon water |
¼ |
cup extra-virgin olive oil |
½ |
teaspoon table salt |
¼ |
teaspoon ground black pepper |
Process the yolks, mustard, lemon juice, and garlic in a food processor until combined, about 10 seconds. With the machine running, slowly drizzle in the vegetable oil, about 1 minute. Transfer the mixture to a medium bowl and whisk in the water. Whisking constantly, slowly drizzle in the olive oil, about 30 seconds. Whisk in the salt and pepper. (The mayonnaise can be refrigerated in an airtight container for up to 4 days.)