Homemade mayonnaise has a silkiness, an elegance, that you won’t find in any commercial preparation. Making it by hand isn’t hard (or time-consuming), but patience, constant whisking, and attention to detail are the keys to success. Note: The egg yolk in this recipe is not cooked, which may be of concern if you are concerned about salmonella. From Gourmet and , makes about 1 cup.
Ingredients
1 large egg yolk, at room temperature 30 minutes
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
3/4 cup olive or vegetable oil (or a combination), divided
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon white pepper
Directions
Whisk together yolk, mustard and salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in white pepper and more salt to taste. Chill, surface covered with plastic wrap, until ready to use. Keeps, covered and chilled, 2 days.
