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1
To make the mayonnaise by hand, whisk the egg yolks with a few drops of lemon juice and the mustard in a nonreactive mixing bowl.
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2
Start to form a stable emulsion by adding a little of the oil, a few drops at a time, while whisking vigorously.
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3
Continue adding the oil in a thin streamyou want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go.
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4
Once youve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add 1 tablespoon water and a few more drops of lemon juice.
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5
Season with the salt and pepper, and then continue to slowly add the remaining 1/2 cup oil while whisking vigorously.
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6
Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
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7
To make the mayonnaise in a food processor, put 1 tablespoon water, the egg yolks, a few drops of lemon juice, and the mustard in the processor.
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8
With the processor running, gradually add a few drops of the oil.
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9
Continue adding the oil in a thin streamyou want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go.
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10
Once youve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add another tablespoon of water and a few more drops of lemon juice.
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11
Season with the salt and pepper, and continue to slowly add the remaining 1/2 cup oil while the processor is still running on high speed.
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12
Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
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13
The mayonnaise will keep for up to 3 days under refrigeration.
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14
Variation
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15
For a thinner mayonnaise, whisk in more water, a tablespoon at a time, until you achieve the desired consistency.
