Homemade Mayonnaise (Anne Burrell)

This is a FoodNetwork Anne Burrell Recipe. I haven't tried this yet so I can't comment on it's flavor but come of the comments on their site suggested cutting back on the vinegar ... so you might want to start with less and called for then adding to your taste. Please read the instructions carefully before starting; Chef Burrell is very specific in her instructions on how to do this. Please take care when working with raw eggs. Use only fresh eggs and avoid contact between the yolks/white and the shell.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 2  egg yolks
• 1⁄4 cup red wine vinegar
• 1  tablespoon Dijon mustard
•  kosher salt (to taste)
• 1 1⁄2 cups canola oil (any neutrally flavored oil)

Directions

1. Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste.
2. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, THEN a slow steady stream of oil can be added.
3. NOTE: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.