- 2 (50 mL) egg yolks, at room temperature, or ¼ cup pasteurized eggs (liquid or in the shell)
- 2 tbsp (25 mL) white wine vinegar
- 1 tsp (5 mL) dry mustard powder
- 1 tsp (5 mL) sea salt
- 1 tsp (5 mL) granulated sugar
- ½ tsp (2 mL) ground white pepper
- 1 cup (250 mL) vegetable oil
- In work bowl fitted with metal blade, process egg yolks, vinegar, dry mustard, sea salt, sugar and white pepper until smooth, for 2 minutes . With the processor running, slowly drizzle oil through the small hole in the feed tube until it has been incorporated into the mayonnaise .
- When all of the oil is drizzled into egg mixture, remove processor lid and, with a rubber spatula, scrape down the sides and bottom, which sometimes collect residue, as necessary to incorporate all of the mixture. Replace lid and process for about 15 seconds.
- Variation: Try flavored oils in place of the plain vegetable oil to enhance your dishes.