Mayonnaise

• 1 egg yolk
• 1 tablespoon Dijon mustard
• 1 cup (250 ml) canola oil
• Salt and pepper
• Juice from 1/2 lemon
• Puree de Fines Herbes (page 176), optional

1. In a large bowl, whisk together the egg yolk and mustard.
2. Pour in the oil in a steady, fine, slow stream and whisk, whisk, whisk.
3. Always have a glass of water nearby in case the mayonnaise starts splitting and you need to thicken and mend.
4. Season with salt, pepper, and lemon juice to taste.
5. Mix in some of the pureed herbs if you want to add a bit of flavor.
6. Use right away, or cover and refrigerate for up to 2 days.

egg yolk, mustard, canola oil, salt, lemon, fines herbes

Taken from www.epicurious.com/recipes/food/views/mayonnaise-388878 (may not work)