This recipe makes a reasonable amount of mayonnaise, so that you don't have too much leftover. It is also easily doubled for occasions when you need more. Making it gets a lot easier with practice.
Prep Time 5minutes
Total Time 5minutes
Author Lynne Curry
1egg yolkpasture raised
1teaspoonfreshly squeezed lemon juice
3/4cupbest-quality vegetable oil
Dampen a dish towel, twist it into a rope and wrap it around the base of a medium mixing bowl, the heavier the better, to stabilize it. (Or, if you have a willing assistant, have them hold the bowl.)
Whisk the yolk, water, lemon juice,and salt until it is frothy and light in color. Trickle the oil down the sides of the bowl while whisking, allowing time for it to be incorporated. Continue whisking and drizzling in the oil.
Once the yolk mixture begins to develop a thicker consistency like yogurt, you can increase the flow of oil, pulling back if the mixture begins to look curdled until it is smooth once again. Continue whisking until all of the oil is used up and the mayonnaise is satiny smooth.
Taste for salt and lemon juice and store in the refrigerator until ready to use or for up to 3 days.
If, for some reason, your mayonnaise does not thicken, it is fixable. Start over in a clean bowl with another egg yolk and whisk it well. Then trickle in the thin mayonnaise while whisking until your mayonnaise has thickened. If it's too thick, you can then thin it with lemon juice or water.