This recipe makes about 1/2 cup of mayonnaise. It will probably separate a bit after you put it in the fridge; if this happens, just whisk in a drizzle of water and whisk vigorously. It will come back together in a smooth and creamy emulsion. In fact, we did this after we finished shooting the video — it thinned and smoothed the mayonnaise into the final product you see in the photo above.
What You Need
1 egg yolk
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup canola oil
1. Mix the egg yolk, lemon juice, salt, and dry mustard together in a large bowl. Whisk to combine.
2. Pour in about a teaspoon of oil, whisk, and then pour in another teaspoon.
3. Keep pouring the oil in a slow drizzle, and whisking vigorously. Stop pouring in the oil once the mixture has emulsified into a smooth, creamy, thick sauce. You probably will not use all of the oil, unless the egg yolk is extra large.
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(Images: Faith Durand)