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PREP: 1.
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Add the egg yolk to the bowl along with the sugar, salt and dry mustard.
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2.
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Measure out 1 tsp of vinegar and 4 tsp of lemon juice in a small measuring cup.
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3.
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Add oil to plastic squeeze bottle.
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PROCEDURE: Mayo-making is like a roller-coaster; once you get on you cant get off.
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If you stop whisking it gives the oil and the water a chance to separate so dont stop whisking!
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1.
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Whisk together the egg yolk and the dry ingredients until you see that the yolk has lightened in color and become smooth.
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2.
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Pour in half the vinegar/lemon juice mixture.
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Again, whisk until smooth.
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The mixture will be very loose at this point.
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3.
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Start streaming in the oil with one hand and whisking with the other.
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Start the stream very slowly, just a few drops at a time.
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You can go faster once you get the emulsion a little more established.
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I generally start pouring faster once Ive got 1/4 of the oil in.
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4.
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About halfway through the oil you will notice the emulsion getting thick and difficult to stir.
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When this happens put the oil down and slowly whisk in the rest of the vinegar/lemon juice mixture.
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Whisk until the mixture thins out slightly and you no longer notice it on the surface of the mayo.
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5.
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Whisk in the remainder of the oil.
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6.
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Once youve got all the oil in whisk it for just a few seconds more to make sure youve got it well blended.
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7.
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Pour it into a jar and let it sit on the kitchen counter for 2 hours then refrigerate for up to a week.
