Basic Homemade Mayonnaise
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INGREDIENTS 2 egg yolks
1 tablespoon wine vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup olive oil
1/2 cup peanut oilRemove eggs from refrigerator and let stand for 2 hours. Separate eggs, putting yolks in a small bowl and setting whites aside for another use.
Whisk yolks briskly until they begin to get thick and creamy. Add vinegar, salt and mustard. Continue whisking for about 1 minutes until well blended.
Slowly add the olive oil a drop at a time, whisking briskly and constantly. If the oil is added too quickly the mayonnaise will curdle.
Add the peanut oil the same way, slowly, whisking briskly to be sure all oil is being absorbed by the eggs. Add a few drops more vinegar if mayonnaise is too thick.
NOTE - If mayonnaise separates while being stored in the refrigerator, you can bring it back by slowly beating an egg yolk into the mixture.
Makes about 1-1/2 cups