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Pour oils into a 2-cup measuring cup with a spout. Whisking constantly and briskly, add oil in a slow steady stream. (Note: Finished mayonnaise should have a smooth, well-blended consistency. If it appears to have separated, continue whisking vigorously to emulsify.) Season to taste with salt and pepper.
Make It Ahead: Make recipe and keep refrigerated in an airtight container for up to 2 days.
Makes 1 1/2 cups