½ tablespoon vinegar
½ teaspoon fine salt
½ teaspoon mustard powder
2 cups Salad Oil
1 Tablespoon Vinegar
2 Tablespoons Lemon Juice
all but last three
the KitchenAid with a whisk
attachment and mix very well.
Again start slowly with a thin stream of oil, a little at a time until your emulsification starts to form.
Use the 1 tablespoon of vinegar to thin the mayonnaise if it starts to become too thick before the emulsification is complete.
Once all the oil is incorporated into egg yolks and the mayonnaise is finished, it should not be able to pour.
Adjust seasoning with the lemon juice, salt and pepper (white, cayenne or black pepper depending on preference).
So, are you ready for the fun? Do your stretches and lets dig in.