Vincent Vega’s Mayonnaise

Lemme tell you, this mayonnaise - man, it ain’t like that regular white goop you slap on Wonder Bread. No, this stuff’s smooth, rich, like somebody took the time to actually care about what the hell they were makin’. It’s creamy, it’s got a little tang, goes on a burger like it was born there. You taste it and suddenly you’re thinkin’, yeah, maybe the French know somethin’ we don’t. Hell, I’d put it on fries and not even blink.

Ingredients

2 oz red wine vinegar
1 tsp dijon mustard
1/2 tsp kosher salt
2 egg yolks
1 1/2 cups vegetable oil

Directions

Place red wine vinegar, mustard, salt, and egg yolk in a vessel just large enough to fit the head of your stick blender. Pulse the blender to combine the ingredients.
With blender running, slowly pour oil into the vessel. As mayonnaise emulsion begins to form continue to pour the oil and slowly raise the blender to emulsify the mixture.
Serve or refrigerate for up to 2 weeks in an air tight container.