Mayonnaise

Directions

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   PREP: 1.
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   Add the egg yolk to the bowl along with the sugar, salt and dry mustard.
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   2.
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   Measure out 1 tsp of vinegar and 4 tsp of lemon juice in a small measuring cup.
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   3.
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   Add oil to plastic squeeze bottle.
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   PROCEDURE: Mayo-making is like a roller-coaster; once you get on you cant get off.
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   If you stop whisking it gives the oil and the water a chance to separate so dont stop whisking!
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   1.
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    Whisk together the egg yolk and the dry ingredients until you see that the yolk has lightened in color and become smooth.
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    2.
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    Pour in half the vinegar/lemon juice mixture.
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    Again, whisk until smooth.
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    The mixture will be very loose at this point.
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    3.
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    Start streaming in the oil with one hand and whisking with the other.
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    Start the stream very slowly, just a few drops at a time.
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    You can go faster once you get the emulsion a little more established.
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    I generally start pouring faster once Ive got 1/4 of the oil in.
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    4.
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    About halfway through the oil you will notice the emulsion getting thick and difficult to stir.
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    When this happens put the oil down and slowly whisk in the rest of the vinegar/lemon juice mixture.
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    Whisk until the mixture thins out slightly and you no longer notice it on the surface of the mayo.
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    5.
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    Whisk in the remainder of the oil.
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    6.
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    Once youve got all the oil in whisk it for just a few seconds more to make sure youve got it well blended.
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    7.
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    Pour it into a jar and let it sit on the kitchen counter for 2 hours then refrigerate for up to a week.