Mayonnaise from How to Cook Everything: The Basics: Simple Recipes Anyone Can Cook (page 7) by Mark Bittman

  • lemons
  • olive oil
  • Show all ingredients...

  • EYB Comments

    Can substitute egg yolks for eggs, white wine vinegar or Champagne vinegar for lemons, and canola oil, or any neutral oil for olive oil. Online recipe uses Dijon mustard instead of dry mustard.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute egg yolks for eggs, white wine vinegar or Champagne vinegar for lemons, and canola oil, or any neutral oil for olive oil. Online recipe uses Dijon mustard instead of dry mustard.

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