Homemade Mayonnaise

1. 1

   Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic).

2. 2

   Fill a large bowl with ice water and set aside.

3. 3

   Bring 2 inches water to a simmer in a saucepan over medium-low heat.

4. 4

   Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water).

5. 5

   Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.

6. 6

   Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).

7. 7

   Put the bowl with the yolk mixture on a damp towel.

8. 8

   Add 1/4 teaspoon salt.

9. 9

   Combine the oils in a measuring cup.

10. 10

    Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick.

11. 11

    If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing.

12. 12

    Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick.

13. 13

    Season with salt.

14. 14

    Cover and refrigerate up to 4 days.

15. 15

    Photograph by Tina Rupp

* Per serving · 4 servings · Values may vary.

No additional tips available.