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bunyannaise

(3 ratings)
chefbunyan avatar
Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

I haven't bought mayo for years just because it's so easy to make. You can also use a food processor or a blender. You can also use grapeseed or any other neutrally flavored oil. I just happen to prefer soybean oil.

(3 ratings)
yield 64 serving(s)
prep time 10 Min
method Refrigerate/Freeze

Ingredients For bunyannaise

  • 5 lg
    egg yolks
  • 2 1/2 Tbsp
    dijon mustard
  • 2 1/2 Tbsp
    fresh lemon juice
  • 1 1/2 tsp
    sea salt
  • 1/2 tsp
    fresh cracked black pepper
  • 3 c
    soy bean oil

How To Make bunyannaise

  • 1
    Add the eggs, mustard, lemon juice, salt and pepper to a large bowl
  • 2
    Use an electric hand mixer at highest speed to beat this mixture to ribbon stage. If you have a Kitchen Aid stand mixer use the whip attachment
  • 3
    SLOWLY!!! Add the oil while whipping at the highest speed! Continue to beat on highest speed until the mixture is completely emulsified
  • 4
    Store in the fridge for at least 24 hrs before using
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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