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Mayonnaise for Sandwiches
From Wolfgang Puck's Modern French Cooking for the American Kitchen


2 egg yolks
1/4 tsp salt
Freshly ground pepper to taste
1 Tbsp Dijon mustard
2 cups mild-flavored oil, such as safflower or almond
1 Tbsp lemon juice or wine vinegar


Combine egg yolks, salt, pepper, and mustard in a mixing bowl. Whisk together.

Slowly add the oil, whisking all the while. Continue adding oil at a faster speed as the volume increases.

After whisking in all the oil, add the lemon juice. Taste, and correct seasonings.

Yield: makes 2-1/2 cups

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