mmm!!...Creamy Mayonnaise...mmm!!

1. 1

   Place the mustard, salt, pepper, sugar, a FEW drops of the vinegar and the egg YOLK in a bowl and whisk together.

2. 2

   Continue whisking and at the same time, add the oil- but ONLY a LITTLE at a time.

3. 3

   The mixture should NOT curdle NOR become too thick- (insufficient whisking, poor quality ingredients or too hasty addition of the oil will cause curdling).

4. 4

   Now add the rest of the vinegar, and the lemon juice- a LITTLE at a time, to keep the mayonaise at the right consistency.

5. 5

   NOTE: if after refrigerating, you find the mayonaise a little too thick, it may be thinned down with a little amount of cream.

* Per serving · 4 servings · Values may vary.

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