Time10 minutes
MakesAbout 250 ml
HeatNo cooking
Method
- 1
Whisk yolk, mustard, acid and salt in a stable bowl.
- 2
Add oil a few drops at a time while whisking continuously.
- 3
Once thick and stable, add the remaining oil in a thin stream.
- 4
Adjust salt and acidity; refrigerate immediately.
What to look for
Use the cues, not only the clock.
The mixture turns glossy and holds soft ridges.
Each addition of oil should disappear before more is added.
If it goes wrong
Split mayonnaise: start with a fresh yolk or teaspoon of water and slowly whisk the split mixture into it.
Too thick: whisk in cold water a teaspoon at a time.