Mayonnaise

PREP:
1. Add the egg yolk to the bowl along with the sugar, salt and dry mustard.

2. Measure out 1 tsp of vinegar and 4 tsp of lemon juice in a small measuring cup.

3. Add oil to plastic squeeze bottle.

PROCEDURE:
Mayo-making is like a roller-coaster; once you get on you can’t get off. If you stop whisking it gives the oil and the water a chance to separate so don’t stop whisking!

1. Whisk together the egg yolk and the dry ingredients until you see that the yolk has lightened in color and become smooth.

2. Pour in half the vinegar/lemon juice mixture. Again, whisk until smooth. The mixture will be very loose at this point.

3. Start streaming in the oil with one hand and whisking with the other. Start the stream very slowly, just a few drops at a time. You can go faster once you get the emulsion a little more established. I generally start pouring faster once I’ve got 1/4 of the oil in.

4. About halfway through the oil you will notice the emulsion getting thick and difficult to stir. When this happens put the oil down and slowly whisk in the rest of the vinegar/lemon juice mixture. Whisk until the mixture thins out slightly and you no longer notice it on the surface of the mayo.

5. Whisk in the remainder of the oil.

6. Once you’ve got all the oil in whisk it for just a few seconds more to make sure you’ve got it well blended.

7. Pour it into a jar and let it sit on the kitchen counter for 2 hours then refrigerate for up to a week.