TT National | Ultimate Mayo
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
To learn more about this recipe, see our related story, 'Naise Days, in our National edition.
TT Tip: If your mayonnaise looks curdled, don't worry, it can be saved; simply place 1 tablespoon of hot water in a medium bowl and whisk the broken mayonnaise into the water one small spoonful at a time to emulsify.
Yield: 1½ cups
1⅓ cups grapeseed oil
1 tablespoon extra-virgin olive oil
3 egg yolks, at room temperature
1 teaspoon table salt or fine sea salt
1 teaspoon fresh lemon juice
2½ teaspoons hot water