Ingredients:

  • 1 large egg yolk, at room temperature (15g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1 cup neutral-flavored oil (canola, grapeseed, or light olive oil) (240ml)
  • 1/4 teaspoon salt (1.5g), or to taste
  • Pinch of white pepper (1g), or to taste

Instructions:

  1. In a mixing bowl, combine the egg yolk, lemon juice, and Dijon mustard. Whisk vigorously until light and pale yellow, about 1 minute.
  2. Very slowly, drop by drop, begin adding the oil to the egg yolk mixture while continuously whisking. This initial phase is critical for forming a stable emulsion. If using an electric mixer, stream the oil in a very thin stream.
  3. Once the emulsion begins to form and thicken (after about 1/4 cup of oil), you can gradually increase the speed of adding the oil to a slow, steady stream. Continue whisking (or mixing) constantly until all the oil is incorporated and the mayonnaise is thick and creamy.
  4. Stir in the salt and white pepper. Taste and adjust seasoning as needed. This is the moment for adjust your classic mayonnaise recipe.
  5. Transfer the mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Store in the refrigerator for up to 5 days.