My Mom's Mayonnaise

My Mom's Mayo with Her Recipe Card in the Background.jpg


1..2 egg yolks
2. 2 T. cider or white vinegar
3. 1/2 t. salt
4. 1 t. dry mustard
5. 1 1/2 C. canola or other flavorless oil


Directions:  Combine the first four ingredients in a small food processor and process for a few seconds. Scrape mixture from the side of the processor bowl. Add the oil in a slow, thin, consistent stream through the processor's chute so that the egg yolk and oil will bind together to create a thick, creamy consistency - about two minutes. Adding the oil too quickly will result in a thin consistency. Store in the refrigerator for up to 2 weeks.

Yield:  1 3/4 cups