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Classic Homemade Mayonnaise
1 c Light olive oil
1 c Vegetable or safflower oil
2 lg Eggs
1/4 ts Dry mustard
3/4 ts Coarse salt; or to taste
2 tb Fresh lemon juice
Combine the oils in a large glass measuring cup. In the bowl of a food
processor, add the eggs, mustard, and 3/4 teaspoon of salt. Process
until the mixture is foamy and pale, about 1 1/2 minutes. With the
machine running, add the oil, drop by drop, until the mixture starts
to thicken (about 1/2 cup of oil total); do not stop the machine at
this point or the mayonnaise may not come together. Add the remaining
oil in a slow, steady stream. When all of the oil has been
incorporated, slowly add the lemon juice. Taste and adjust the
mayonnaise for seasoning. Fresh mayonnaise can be kept, refrigerated,
in an airtight container for up to 5 days. Makes 2 1/2 cups.
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