2 egg yolks (room temperature - if pulling out of the fridge, cover with hot tap water for 5 minutes first)
1 teaspoon Dijon mustard
1 teaspoon salt
Dash of black pepper
3/4-1 cup peanut oil (depending on how thick you want the mayo)
1 Tablespoon white wine vinegar
Whisk egg yolks, mustard, salt and pepper in a small non-metal bowl until fully combined.
Add oil, drop by drop, whisking constantly until it begins to thicken. Then remaining oil can be added in a slow stream.
When mayo is very thick (or to desired consistency), add white wine vinegar and mix well.
To keep for up to 2 days in the fridge, add 1 Tablespoon hot water and whisk well.
Never mix in a metal bowl, it will discolor the mayo.
To make in a blender or food processor instead of by hand, use 2 whole eggs instead. Follow instructions above, but when it's time to add the oil, add 1/2 slowly while the blender is running, then add the white wine vinegar, then add the remaining oil.
If the mayo separates/breaks, it can be brought back by hand mixing small amounts of the broken mayo into a fresh (room temp) egg yolk.
If the mayo is too thick, it can be thinned out by adding near-boiling water.
Nutrition Info Per Serving (2 Tablespoons): Calories 100 Total Fat 11 g Saturated Fat 2 g Polyunsaturated Fat 3.4 g Monounsaturated Fat 5.1 g Cholesterol 23 mg Sodium 154 mg Potassium 2.4 mg Total Carbohydrate 0.1g Dietary Fiber 0 g Sugars 0 g Protein 0.3 g