Use this homemade mayonnaise in the trio of chicken salad recipes that appear in our August magazine!
From the Kitchen of Sarah Godwin | Photographed by Joe Worthem
2 egg yolks, at room temperature
1 teaspoon lemon juice
1 teaspoon white wine vinegar
½ teaspoon salt
¼ teaspoon Dijon mustard
1 cup avocado oil or light olive oil
In a food processor, process egg yolks, lemon juice, vinegar, salt and mustard for about 30 seconds, or until lighter in color and slightly thickened.
Very slowly, with food processor running, drizzle oil, pausing for 3-5 seconds every 10 seconds or so. Process until mixture is thick with a mayo-like consistency, about 5-10 minutes. Transfer to a container with a lid, and store in the refrigerator.