Classic Mayonnaise
Oil dispersed into tiny droplets in a water-based mixture. Dumping it all in at once is not a shortcut; it is a different task.
Ingredients
- 1 pasteurized large egg yolk
- 2 tsp Dijon mustard
- 15 ml lemon juice or white wine vinegar
- 1 tsp water, plus more as needed
- 200 ml neutral oil
- Fine salt, to taste
Measures: 1 tbsp = 15 ml; 1 tsp = 5 ml. Yields are approximate. Pan width and heat affect reduction time; the texture gets the final vote.
Method
Build the base
Secure a mixing bowl on a damp towel. Whisk the yolk, mustard, acid, and water until uniform.
Start slowly
Whisk continuously while adding oil literally drop by drop for the first couple of tablespoons. The base should begin thickening.
Increase the flow
Once thick and stable, add the remaining oil in a very thin stream while whisking. If it gets too stiff to whisk, add a teaspoon of water before continuing.
Season
Taste and add salt and a little extra acid if needed. Refrigerate promptly in a clean covered container.
Checkpoint: Thick, smooth, and free of visible oil beads.
Failure modes and fixes
Broken: whisk a fresh pasteurized yolk with 1 tsp water in a clean bowl, then feed the broken mayonnaise into it slowly, as though it were the oil.
More rescue techniques →Put it to work
Sandwiches, potato salad, or a base for tartar sauce.
Storage and reheating
Use pasteurized yolks. Refrigerate immediately in a clean covered container at 40°F / 4°C or colder; use within 2 days. Keep cold during service and discard after more than 2 hours at room temperature (1 hour above 90°F / 32°C). Do not freeze. Storage and handling reference.