Even the best jars of mayonnaise have long lists of ingredients on the back of them. This has just four and all of them are easily recognisable. You can make this in a blender or food processor but if you do it by hand you’ve truly earned a large dollop of mayo. This is a small quantity but if you double the mixture if doesn’t take much longer to make.
One large egg yolk, room temperature
Half a teaspoon of dijon mustard
100ml olive oil (I use a light one as I prefer a milder flavour)
1 tablespoon lemon juice
Put the egg yolk in a mixing bowl with the mustard. Add a half teaspoon of oil to the bowl and whisk it in with a balloon whisk. Add another half teaspoon and whisk again. Keep adding the oil a scant half teaspoon at a time, whisking well each time. If you get impatient and add it too quickly the mixture will ‘split’ and you’ll need to whisk the split mixture gradually into another egg yolk and start again. Once you’ve added about half the oil, whisk in the lemon juice. Whisk the remaining oil into the mixture a teaspoon at a time. Taste the mayonnaise and add half a teaspoon of honey or so if you think it needs it. You can add freshly chopped herbs and crushed garlic at this stage too.
