Mayonnaise

• Egg yolks (or whole egg)1
• Oil (neutral or specialty)up to 8 fl oz (240 ml)
• Vinegar or acidic liquidto taste
• Seasonings (salt, mustard, etc.)to taste
• Wateras needed

Steps · tap to check off

1. 1Bring all ingredients to room temperature before starting.
2. 2Place egg yolk and seasonings in a bowl.
3. 3Add a small amount of the vinegar or water to the egg.
4. 4Whisk or whip the mixture to loosen the egg and dissolve seasonings.
5. 5Begin adding the oil extremely slowly, literally drop by drop.
6. 6Whisk constantly and vigorously to break the oil into minuscule droplets.
7. 7Gradually increase oil flow to a thin stream once the emulsion begins to thicken.
8. 8Ensure the oil-to-water ratio does not exceed 19:1 to prevent breaking.