Things You'll Need:
- Large, round bottom bowl Whisk 2 egg yolks 3 tbsp. lemon juice 1/8 tsp. paprika (optional) 1/4 tsp. salt 1/8 tsp. white pepper 1 c. oil (see tip) 1 tsp. dijon mustard (optional) 1 pt. jar with lid 2 slices of bread, any variety Plate 1/4 c. chopped vegetables, hard boiled eggs, canned tuna or cooked, shredded meat (optional) Knife or spreader 1 slice of cheese, cold cut meat, lettuce leaf and tomato (optional)
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Step 1
In the bowl, whisk together the egg yolks, lemon juice, paprika, salt and white pepper.
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Step 2
Continue to whisk while you pour the oil into the mix in a slow stream. If you stop whisking or add the oil too fast, it will separate and not make an emulsion.
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Step 3
Add the mustard, if desired, after all the oil has been mixed into the mayonnaise. The mayonnaise will be yellow, not white like commercial preparations since this version has egg yolks in it.
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Step 4
Transfer the mayonnaise to the jar, seal and store for up to one week in the refrigerator.
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Step 1
Lay two slices of bread onto the plate.
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Step 2
Mix 1/4 c. of mayonnaise with the chopped vegetables, hard boiled eggs, canned tuna or shredded meat, if you are using any of these.
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Step 3
Spread 1 to 2 tbsp. of mayonnaise (or mayonnaise mixture from Step 2) onto each slice. Reserve any remaining mayonnaise for later use.
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Step 4
Place a slice of cheese, cold cut meat, lettuce leaf and tomato slice on one of the slices of bread, if desired.
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Step 5
Put the bread slices together with the filling in between. Slice in half or serve the sandwich whole.
