Homemade Basic Mayonnaise Top Chef Spike Mendelsohn

THIS IS EPIC ON BURGERS/SANDWICHES. YOU MUST MAKE THIS. From the Good Stuff Cookbook by Spike Mendelsohn: In France, they used to make fun of me about my love of Hellmann's, but if you ask me, it's pretty damn good. If you want to go the extra mile, though it doesn't get any more basic than this recipe. This is super simple and the results are amazing. I have used canola and apple cider vinegar in a pinch. Always a great recipe! Makes burgers AMAAAAZZINNG. It is really rich so I don't use much at all. Using less of the homemade stuff rather than a ton of ikky store bought light or non fat mayo... It really makes a difference. I feel like what I am eating is better quality so moderation is my guide.

• Ready In: 5 mins
• Serves: 32
• Yields: 2 cups

Ingredients

• 2  large eggs
• 4  teaspoons Dijon mustard
• 2  teaspoons white wine vinegar
• 1  teaspoon sea salt
• 2  cups  grapeseed oil (or other neutral... I used canola)

Directions

1. Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste.
2. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.