For food safety, use pasteurized eggs for this mayonnaise.
Alternatively, you can treat the eggs as follows: Heat a small saucepan containing several inches of water to simmer. Add 2 (room temperature) eggs in the shell to the water. Cook exactly 1 minute (set a timer). Remove eggs with a slotted spoon to a bowl of ice water to cool. Crack eggs and separate out the yolks for this recipe.
Flavor additions (Choose 1 or 2): 1 anchovy fillet packed in oil; 1 or 2 tablespoons drained capers; Grated rind of 1 lime; 2 tablespoons chopped fresh herbs (tarragon, chive, cilantro, dill).
- 2 large egg yolks from pasteurized eggs; see note
- Finely grated rind of 1 small lemon
- 2 Tablespoons fresh lemon juice
- 1/2 Teaspoon salt
- 1/2 Teaspoon dry mustard powder
- 1/4 Teaspoon garlic powder
- 1/3 Cup extra virgin olive oil
- 1/3 Cup safflower oil
Step 1: Put 2 egg yolks, grated lemon rind, 2 tablespoons lemon juice, 1/2 teaspoon salt, 1/2 teaspoon dry mustard powder and 1/4 teaspoon garlic powder into a blender or small food processor. Process to mix well, scraping sides as needed.
Step 2: With the machine running, very slowly drizzle in 1/3 cup each extra virgin olive oil and safflower oil until mixture is smooth and light.
Step 3: Add any flavor additions (see notes). Pulse the machine with on/off turns to incorporate ingredients. Taste and adjust seasonings.
Step 4: Store in a covered jar in the refrigerator for up to 1 week.