make mayonnaise with nothing more than a whisk, an egg, and some oil. But this homemade mayonnaise sometimes separates in the refrigerator, especially if it wasn't emulsified very well the first time around. Well, it's a snap to fix this. Here's how.
The water acts helps the oil and egg re-emulsify, and you'll end up with a thinner yet creamier mayonnaise. Taste and adjust seasonings if necessary.
See how easy that is? One more reason to never buy mayonnaise again.
(Images: Faith Durand)