Yield: Yields about 1 cup.
You don’t have to beat a whisk until your arm aches to enjoy homemade mayonnaise: whipping up a fresh batch takes just a few minutes with a hand mixer.
*If the slight risk of salmonella is a concern for you, use a pasteurized egg yolk.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
How much mustard? You haven’t specified.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?