- 2 large egg yolks
- 4 teaspoons fresh lemon juice or distilled white vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt until combined
- 1 1/4 cups olive oil
Nutrition (per Tbsp) 105 cal, 0 g pro, 0 g carb, 0 g fiber, 0 g sugars, 11.5 g fat, 1 g sat fat, 46 mg sodium
Go to prevention.com/condiments to see the mayo variation pictured here: Garlic-Chipotle Aioli.
In food processor, puree egg yolks, fresh lemon juice or distilled white vinegar, mustard, and salt until combined. With processor running, add olive oil until mixture is creamy. Store in airtight container, chilled, up to 1 week.