CLASSIC HOMEMADE MAYONNAISE

Steps:

• Warm the bowl with hot water. Dry it well.
• Add the egg yolks and whisk for 1 minute until they are thick and sticky.
• Add the lemon juice, salt, and mustard. Using a large wire whisk beat for 30 seconds more.
• Begin adding the oil drop by drop while beating constantly. A speed of 2 strokes per second is adequate and you can switch hands but do not stop beating until the mayonnaise has begun to thicken. Once the mayonnaise has thickened (this will occur when about ⅓ to ½ cup of oil has been incorporated), add the oil a little faster in a steady thin stream until all of the oil has been beaten in.
• When the mayonnaise becomes too thick to whisk, beat in drops of lemon juice to thin it out. Then continue with the oil.
• After all oil has been incorporated, beat in the boiling water. This will help prevent curdling and separation of the mayonnaise.
• If not using immediately, store in a small bowl covered with plastic wrap. Push the plastic wrap down onto the top of the mayonnaise to prevent a skin from forming.