6 Sep 2009
|Olive oil/Vegetable oil||1 1⁄4 Cup (20 tbs)|
|French mustard||1 Tablespoon|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Freshly ground black pepper||To Taste|
Place the egg yolks and mustard in the work bowl and process for 10 seconds.
Pour in the oil, at first a few drops at a time, as the mayonnaise thickens it can be poured faster.
When all the oil is used, add the lemon juice, salt and pepper.
Traditional Mayonnaise Recipe