Duke's Mayonnaise

Ingredients

• 2 large Egg Yolks (room temperature)
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Distilled White Vinegar
• 1 teaspoon Paprika
• 1 teaspoon Mustard Powder
• 1 teaspoon Salt
• 1 tablespoon Water
• 1 cup Neutral Oil (Canola or Vegetable) (room temperature, mild flavor)

Instructions

1. Prepare Ingredients

   Separate the yolks from the whites and let the yolks sit at room temperature for about 5 minutes. Measure all vinegars, spices, salt, water, and oil before you start blending.

   Time: PT5M

2. Combine Base Ingredients

   In the tall narrow container, add the egg yolks, apple cider vinegar, distilled white vinegar, paprika, mustard powder, salt, and water. Give a quick stir to blend the dry ingredients into the yolks.

   Time: PT2M

3. Emulsify with Oil

   Place the immersion blender at the bottom of the container, turn it on, and let it run for about 10‑15 seconds before you start adding oil. Slowly drizzle the oil in a thin, steady stream while the blender runs, keeping the blade at the bottom until the mixture begins to thicken, then slowly lift the blender as the emulsion forms.

   Time: PT5M

4. Finish and Store

   Blend until the mayonnaise is thick, glossy, and reaches the desired consistency (about 1‑2 minutes total). Taste and adjust salt if needed. Transfer to a clean jar, seal, and refrigerate.

   Time: PT1M

Nutrition Facts

Calories

90

Protein

0g

Carbohydrates

0g

Fat

10g

Fiber

0g