- Egg yolk: 1
- Lemon juice: half lemon
- Salt: to taste
- Pepper: to taste
- Vegetable oil: 120 g
- Mustard: 1 tsp
In a bowl separate an egg yolk, add the mustard and lemon juice into the bowl. Mix everything to a cohesive mixture.
- Add the oil into the bowl very slowly in a thin stream using a squeeze bottle or a piping bag, while making sure to continuously whisk it.
- Keep on adding the oil till the mayonnaise turns thick and the oil is finished. Season the thick and creamy mayonnaise with salt and pepper.
- Store the mayonnaise covered in a refrigerator.
While mixing your mayonnaise, if it splits, take another bowl and add a yolk, lemon juice and mustard to it, whisk it and add the split mayonnaise slowly into it from the other bowl.