Name: Mayonnaise
Total time: 5 min
Ingredients: 1 large egg yolk, at room temperature; 2 teaspoons lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1 teaspoon cold water; 3/4 cup neutral oil such as safflower or canola

This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it’ll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.

Mayonnaise

egg yolk,

lemon juice

Dijon mustard

salt

water

neutral oil

In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.

For a good workout and a great emulsion, try making mayonnaise by hand with a whisk. Melissa Clark demonstrates.

Mayonnaise

Total: 5 minutes

Servings: 1

Author : Melissa Clark

Ingredients

Instructions

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