Mayonnaise

1. 1

   PLACE EGG YOLK, MUSTARD, 1 teaspoon lemon juice, and salt in a mixing bowl and whisk together until mixture is smooth and thoroughly combined.

2. 2

   To add the oil, start with one drop at a time and whisk constantly until the mixture begins to thicken; add remaining teaspoon lemon juice, then pour the oil in a very slow, steady stream and continue whisking until all the oil is incorporated and the sauce is thick and emulsified.

3. 3

   Use immediately, or refrigerate in an airtight container for up to 1 week.

4. 4

   Crack the side of a cold egg on a flat surfacenot on the rim of a bowl, which could shatter the shellthen use thumbs to pull it apart.

5. 5

   Pour the yolk back and forth between the eggshell cups, letting the white run out into a bowl beneath.

6. 6

   Then drop the yolk into a separate bowl.

7. 7

   Transfer the white to a third bowl before repeating; if any yolk breaks and lands in the first bowl, you wont have to discard all the whites.

8. 8

   To fix a broken emulsion (it will appear curdled), put 1 teaspoon of water (cold if its a warm emulsion, warm if its cold) in a bowl.

9. 9

   Whisk sauce into water until its smooth and creamy again.

* Per serving · 4 servings · Values may vary.