“From Pol Martin Cookbook. Great as a party dip for cold cuts, and veggies.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. put egg yolks in a bowl, add mustard and mix well.
  2. season with salt and pepper.
  3. add oil, drop by drop, mixing constantly with whisk.
  4. when mayonnaise begins to thicken, add oil in steady streams whisking constantly.
  5. add lemon juice ONLY after mayonnaise is very thick.
  6. Note: to keep mayonnaise for 2 days in fridge, add 1 tablespoon hot water and whisk well.

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