Hand-Whisked Mayonnaise Recipe
- 1 large egg, at room temperature
- 1 teaspoon (5ml) Dijon Mustard
- 1 tablespoon (15ml) lemon juice from 1/2 a fresh lemon
- 1 medium clove garlic, minced
- Kosher salt
- 1 cup (235ml) extra-virgin olive oil
- Set a medium bowl on a moist towel or rubber trivet to secure the base. Add egg, mustard, lemon juice, and garlic, and whisk to combine. Season with salt.
- While whisking constantly and briskly, begin adding oil one drop at a time. When 1/4 cup of oil has been added, start adding the oil in a slow, steady stream while continuing to whisk constantly; stop adding oil if too much accumulates in the bowl, only starting again after the excess has been whisked into the creamy sauce that is forming. When all the oil has been added, a thick, silky sauce will have formed. Season with salt.
- Refrigerate in an airtight container for up to 1 week.
egg, mustard, lemon juice from, clove garlic, kosher salt, extravirgin olive oil
Taken from www.seriouseats.com/recipes/2011/03/sauced-mayonnaise-recipe.html (may not work)