MAYONNAISE RESTAURANT RECIPES

Steps:

• Add all of your ingredients to a (one pint) wide mouth mason jar; The jar should be wide enough to fit the head of your immersion blender. Alternatively, you can use a high speed blender or a food processor.
• Insert the immersion blender all the way down to the bottom of the jar to avoid spillage.
• Blend for about 30 seconds, making sure you keep the blender in the same position.
• Once your mayonnaise starts to form at the bottom of the jar, you can start gently moving the blender slightly up and down, to make sure everything is evenly incorporated.
• Remove the blender from the jar, and you've got homemade mayonnaise!
• Place the lid on and refrigerate for up to 3 days.
• Enjoy!

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.