Serves: 32Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy
- ¾ cup cold water
- 1 Tbsp. cornstarch
- 2 large egg yolks
- 1 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1 cup canola oil
- In a small nonstick saucepan, whisk together the water and cornstarch; bring to a boil over medium-high heat. While the cornstarch-water mixture comes to temperature, add the egg yolks and lemon juice to a small bowl and whisk until they’re lighter in color and foamy. Once the cornstarch begins to gel, slowly pour the egg mixture into the saucepan, whisking constantly as you do. Return the mixture in the pan to a boil and whisk until it just begins to thicken. Set aside, or pour into a bowl, and let cool completely.
- Once the mixture is cool, whisk in the mustard by hand or use a mixer set on medium speed. With the mixer running, or whisking constantly, slowly add the oil. Cover and refrigerate for a minimum of 2 hours.
- Upon removal from the refrigerator, it may be necessary to whisk the mixture again; if there has been any separation, whisking it while adding 1 teaspoon of water at a time will cause the mayonnaise to emulsify once more. Keep refrigerated; can be safely stored for several days.