Note: This recipe calls for an uncooked egg yolk. If you’re concerned about salmonella, this is not the recipe for you. This recipe makes just under 1 cup. Do not double it. If you need more mayonnaise, make a separate batch.
Ingredients
1 large, fresh egg yolk, at room temperature (for best results, take your egg out of the fridge an hour before you make your mayonnaise)
1/2 teaspoon Dijon mustard (be judicious here; if you want a more mustardy mayo, add more mustard later)
Tiny pinch salt
3/4 cup olive oil, vegetable oil or a combination
1 scant teaspoon vinegar (white-wine or white distilled)
1 teaspoon lemon juice (you may add more later if you like)
Tiny pinch white pepper, finely ground
Directions
Thoroughly whisk together the egg yolk, mustard and salt until completely combined and slightly lightened in color. Add one drop — no more — of oil. Whisk thoroughly. Add another drop of oil. Whisk. Another drop. Whisk. After a few drops, you’ll begin to see an emulsion forming. Set the oil aside and, while still whisking vigorously, add the vinegar and lemon juice, slowly. Once these are incorporated, begin adding oil, drop by drop (you can increase the frequency a touch now), still whisking as you go.
Your arm may be getting tired: Fortitude! Once you’ve used ¼ cup of oil, you may add the remaining oil in a very slow stream, whisking all the while, until all the oil is incorporated. Taste. Serve immediately, or store in the refrigerator under plastic wrap for up to three days (take it out to bring it back to room temperature before serving it.)
Doctor it up
Un-messed-with mayonnaise is the best kind. But if you must, here are a few ways to doctor it up:
• Stir in some crushed garlic (start with half a clove) at the end. Rest it for a few hours in the fridge for flavors to meld.
• Replace the lemon juice with lime juice.
• Add a half-teaspoon of horseradish or prepared wasabi at the end. (You can add more if you like).
• Stir in a teaspoon of pesto.
• Hit it with a dash of hot pepper sauce or pinch of smoked paprika to finish.
