Notes — Modify the recipe to use the mustard, vinegar, and oil of your choice. White wine vinegar and vegetable oil will make a good basic mayo similar to what you can get in the store. Keeps for about a week in the fridge. Does use uncooked eggs and is “cooked” by the acidity of the vinegar and lemon. If you’re nervous about using uncooked egg, you can buy pre-packaged sterile yolk and use that instead. (1500 kcal/recipe)

Ingredients

• 1 large egg yolk
• 1/2 tsp mustard
• 3/4 cup oil
• 1 tsp vinegar
• 1 1/2 tsp lemon juice
• 1/4 tsp salt (plus more to taste)

Instructions

1. Use a hand mixer to whisk together yolk, mustard, lemon, vinegar and salt.
2. Once that is all combined, add oil a small drop at a time while whisking with mixer. It will start to ticken slowly.
3. Add salt to taste, mix and serve.