Prep 0 mins
Cook 0 mins
- 1 egg yolk (room temperature)
- 1⁄2 teaspoon Dijon mustard or 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1 pinch cayenne pepper
- 1 tablespoon vinegar
- 3⁄4 cup olive oil or 3⁄4 cup salad oil
- Put first 5 ingredients in a clean bowl and whisk until blended.
- Beat in the oil drop by drop.
- As the sauce thickens increase the flow of oil, but be slow and patient. The sauce, when finished will be very thick.
- Taste and adjust seasonings, adding salt or vinegar if necessary.
I made this recipe just as it is and it turned out great. It doesn't make too much , so I won't be wasting any valuable food. I know I can add other ingredients to this to make different flavored mayo. Thanks
I was going to make this. I got real excited then it occurred to me that it has raw egg. I just cant get past that. We had a bad egg scare a few months ago. People were getting sick from eggs.
The rating is just for my experience with this recipe. It is the first time I tried to make mayonnaise and it did not work at all. I followed the directions extremely carefully. I used a mini food processor and drizzled the oil in as slowly as possible. I used the dry mustard. My mayonnaise was holding together well during the beating of the oil up until about the half way point and then all of a sudden, the mixture broke and it turned all liquidy again, never to return to its thickened state.