Makes 1-¼ cups
2 large eggs, at room temperature, separated
2 tablespoons water
1 teaspoon Dijon mustard or 1 teaspoon dry mustard
2 tablespoons fresh lemon juice
1-¼ cups sunflower or light olive oil
1 teaspoon salt
Place the yolks in the top of a small saucepan with the water and mustard and whisk until blended. Set aside. Fill the bottom of a double boiler halfway with water and bring to a boil. Lower the heat to simmer. place the egg yolks in the top of the double boiler, being careful not to allow the bottom of the bowl to touch the water in the bottom pan. Whisk the egg yolks constantly until a 160F temperature is reached on an instant read thermometer. Remove from heat and cool about 4 minutes.
Whisk in the lemon juice.
Transfer mixture to a food processor; add the oil through the feed tube in a very slow stream so it will emulsify and combine well with the yolks. The result will be creamy smooth mayonnaise. Add salt to taste.
Transfer the mayonnaise to a jar, cap and refrigerate. Use as needed; it will keep well for a couple of weeks under refrigeration.
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