Recipe courtesy of Laura Calder
Print
Total:
25 min
Active:
25 min
Yield:
About 1 cup/250 ml
Level:
Easy

Ingredients

  • 1 egg yolk, at room temperature
  • Pinch salt
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon white wine tarragon vinegar
  • About 1 cup/250 ml grape-seed oil (or vegetable, canola, or peanut)
  • Lemon juice, to taste
  • Pinch white pepper

Directions

Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl.

To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise.

Taste it.

Add lemon juice, salt, and pepper, to taste.

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