• 3 egg yolks
  • 1 teaspoon salt
  • 1 teaspoon dry mustard (omit on Passover)
  • pinch cayenne pepper
  • 2 cups vegetable oil (on Passover, we recommend Avocado oil; do not use Olive Oil)
  • 1-2 tablespoons cider vinegar
  • 2-3 tablespoons chopped fresh herbs, garlic or horseradish (optional)

 

Getting started

Begin by beating the egg yolks with seasonings until mixed.  Then add approximately 1 teaspoon boiling water.  This enables the yolks to absorb the oil.

 

Add oil slowly

Next begin adding the oil, truly 1 drop at a time until the egg yolks are clearly accepting the oil, then you gradually increase the amount of oil until you are adding bigger and bigger quantities.

 

Add vinegar to taste

Once the mayonnaise begins to get quite thick, you can stir in small amounts of vinegar to taste.

 

Add extras

At this point, your mayo is done. If you’d like to add fresh herbs, horseradish or other seasonings, stir them in now.