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.

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