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Ingredients
  • For the Mayonnaise (about ¾ cup)
  • 1 egg yolk
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon red wine vinegar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup corn oil
  • Mayonnaise Preparation: In a medium clean bowl, whisk together the egg yolk, mustard, lemon juice, vinegar and salt and pepper.
  • Slowly whisk in the oil, a little at a time at first until the mixture begins to emulsify then whisk in the rest of the oil in a steady, but slow stream. Taste and adjust acidity with more lemon juice or vinegar, if needed and season with more salt and pepper if needed. Refrigerate for up to a day.
Steps
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