Ingredients
- 2 large pasteurized egg yolks
- 1 3/4 teaspoons Dijon mustard
- 1 1/2 cups neutral-flavored oil canola or vegetable oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons granulated sugar plus more to taste
- 1/2 teaspoon kosher salt
Instructions
- In a medium bowl, whisk together the egg yolks and Dijon mustard until combined.
- Continue whisking and gradually incorporate a couple drops of oil at a time. Keep going until the mixture begins to thicken.
- As it thickens, gradually pour in the oil in a very thin stream while continuously whisking. Continue whisking until the oil is fully incorporated, resulting in a thick and creamy mayonnaise.
- Add the rice vinegar, lemon juice, sugar, and salt. Whisk until well mixed. Taste and adjust seasoning or sugar if needed.
- Transfer the mayo to a clean container and keep it in the fridge.