Lemony Mayonnaise
Published in: Dallas Morning News
2 large egg yolks
2 tablespoons fresh lemon juice
1/2 cup vegetable oil
1/2 cup extra-virgin olive oil
1 teaspoons white-wine vinegar
1/4 teaspoons kosher salt
dash white pepper
Whisk yolks with lemon juice. Add oils in a thin stream, whisking
constantly to emulsify. When mayonnaise is thick and consistent, add the
vinegar, salt and pepper, whisking vigorously to incorporate. Store
tightly covered in refrigerator for up to 2 days. Makes 1 cup.
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