Homemade Mayonnaise

Yield: 1 cup

By hand:

Whisk together the yolk and Dijon until frothy. Continue to whisk vigourously while pouring in the oil in a slow, steady stream (see tips below). Add the vinegar, lemon juice and salt and pepper to taste.

In a food processor:

Place the yolk and Dijon in the small bowl of a food processor (see tips below). Pulse 3 or 4 times to blend, scraping down the sides of the bowl if necessary. With the motor on, pour the oil through the food chute in a slow and steady stream. Once all of the oil is incorporated and the mayonnaise is thickening, remove the mayonnaise to a bowl. Stir in the vinegar, lemon juice and salt and pepper to taste.

Tips:

Have all of the ingredients at room temperature. Everything emulsifies better at room temperature.

Create a donut-ring with a tea towel to rest the bowl in. It will hold the bowl in place on the counter, and leave both of your hands free to whisk in the oil.

I find the 12-cup bowl of my food processor too big to make a single yolk mayonnaise. A double batch works fine, but I also have a smaller bowl and blade that fit into the main bowl. I use that for single batches.

Store covered in the fridge until ready to use. It will keep for 3 days.

This recipe is a starting point. The world is your oyster when you have a fresh batch of mayo, some herbs, spices and some imagination.

One final note: commercially prepared mayonnaises and sandwich spreads contain preservatives that extend the life of the product. Homemade mayos made with raw egg yolks should be used with common sense. Store, covered, in the fridge, for up to 3 days; discard after that. Products made with this mayo (sandwiches, potato salads, etc.) should be kept cool at all times (i.e. not in a knapsack in a hot, stuffy cloakroom at school).