TT National | Ultimate Mayo
To learn more about this recipe, see our related story, 'Naise Days, in our National edition. Want more exclusive recipes from the hottest restaurants and chefs in the country? Sign up for our Chefs' Recipes edition now.
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