Classic Mayonnaise

Method

1. 1

   Step 1: Prepare the ingredients

   Gather all your ingredients: one large egg yolk, one tablespoon of Dijon mustard, one tablespoon of white vinegar, a pinch of salt, 250 millilitres of vegetable oil, and one teaspoon of fresh lemon juice. Ensure everything is at room temperature for best results.

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   Step 2: Mix the base

   In a large mixing bowl, add the egg yolk, Dijon mustard, white vinegar, and a pinch of salt. Whisk these together until well combined. It should be smooth and slightly pale in colour.

3. 3

   Step 3: Incorporate the oil

   Slowly add the vegetable oil to the mixture in a thin, steady stream while continuously whisking. This process may take a few minutes. The mayonnaise will start to thicken. Ensure you don't rush this step; adding the oil too quickly may cause it to separate.

   If your mayonnaise doesn't thicken, keep whisking and adding oil slowly. If it separates, start with a new egg yolk in another bowl and gradually whisk in the separated mayonnaise.
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   Step 4: Finish the mayonnaise

   Once all the oil has been incorporated and the mayonnaise is thick and creamy, add the fresh lemon juice. Whisk again to combine. Taste and adjust seasoning if necessary by adding a bit more salt or lemon juice.

5. 5

   Step 5: Store the mayonnaise

   Transfer the mayonnaise to a clean jar and seal tightly. Store it in the refrigerator for up to one week.

   Ensure the jar is clean to avoid contamination. Check for any off smells before use, and discard if unsure.