Make Your Own Mayonnaise

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• 4 egg yolks
• 2 tablespoons water
• 1 tablespoon white-wine vinegar
• 1 ½ cups vegetable oil (or a combination of vegetable and olive oils)
• Pinch ground white pepper

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[step-list-wrapper title=”Instructions” time=””]
[step-item number=”1″ image_url=”” title=”” ]In the bowl of a food processor or blender, combine the egg yolks, water, and vinegar, and whirl just until the ingredients are combined. With the motor running, drizzle in the oil very slowly; if the oil is added too quickly, it will become a liquid dressing. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Transfer the egg mixture to the top of a double boiler and cook until a thermometer placed in the sauce registers 160°F. Stir in the white pepper. Store in the refrigerator for up to 5 days. Makes 2 1/2 cups.[/step-item][/step-list-wrapper]