1. Put the egg yolks, salt, mustard, lemon juice, and vinegar in a food processor. Pulse 4 or 5 times to combine well.
2. Remove the feed tube, if it is still in place. Run the machine and pour the oil through the feed tube in a thin (less than 1/4 inch wide), steady stream until completely incorporated. The mixture will thicken as the oil gets worked in, and the sputtering will diminish by the time the sauce becomes super thick and creamy (photo below). It should take 2 to 3 minutes to add the oil.
If the mayonnaise seems overly stiff, work in water by the teaspoon. Taste and adjust the flavor for extra salt and mustard, pulsing the machine to blend the ingredients. Transfer to an airtight container, cover, and refrigerate for up to a month.
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 175 (100%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 35mg||11 %|
|Sodium 3.7mg||0 %|
|Potassium 5.8mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0.5g||1 %|
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Calories per serving: 175
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