Recipe: Honey’s Mayonnaise

Makes 2 cups

2 1/4 Tbsp. egg yolk, from 2-3 large eggs
3/4 tsp. Dijon mustard
1/4 tsp. Dijon mustard powder
1/8 tsp. Worcestershire sauce
1 drop Tabasco sauce
2 1/4 tsp. lemon juice
1/2 Tbsp. salt
1 3/4 c. vegetable oil

In a food processor, combine all ingredients except oil, pureeing until incorporated. With food processor running, slowly add oil until the mixture
reaches the desired thickness—ideally, stiff peaks. Store in a plastic container with a tight lid, refrigerated, for up to a week.

Around the Web

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.