Mayonnaise

1. 1

   In a large bowl, whisk together the egg yolk and mustard.

2. 2

   Pour in the oil in a steady, fine, slow stream and whisk, whisk, whisk.

3. 3

   Always have a glass of water nearby in case the mayonnaise starts splitting and you need to thicken and mend.

4. 4

   Season with salt, pepper, and lemon juice to taste.

5. 5

   Mix in some of the pureed herbs if you want to add a bit of flavor.

6. 6

   Use right away, or cover and refrigerate for up to 2 days.

No additional tips available.