Makes 960 mL
- 75 mL pasteurized egg yolks
- 2 tbsp/30 mL water
- 2 tbsp/30 mL white wine vinegar
- 2 tsp/4 g dry mustard or 2 tsp/10 mL prepared mustard
- 2.50g sugar
- 720 mL vegetable oil
- Salt, as needed
- Ground white pepper, as needed
- 2 tbsp/30 mL lemon juice
- Combine the yolks, water, vinegar, mustard, and sugar in a bowl. Mix well with a balloon whisk until the mixture is slightly foamy.
- Gradually add the oil in a thin stream, constantly beating with the whisk, until the oil is incorporated and the mayonnaise is smooth and thick.
- Season with salt, pepper, and lemon juice.
- Use immediately or refrigerate in a clean container for later service.