Creating a bowl of silky homemade mayonnaise is straightforward with this trusted method. Start by whisking 1 fresh egg yolk (ideally at room temperature) with 1 teaspoon of fine mustard using a fork. Season with salt and pepper. Gradually drizzle in 25 cl (250 ml) of your preferred oil—such as sunflower, rapeseed, or olive—in a thin stream while whisking vigorously. Use a hand whisk or electric mixer for best results, and don't stop whisking to prevent separation. Finish with a splash of vinegar or lemon juice for balanced acidity. Cover the surface directly with cling film and refrigerate. It keeps fresh for 1-2 days.
Our base recipe is versatile for gourmet sauces like aioli or cocktail sauce. For aioli, incorporate 3 pressed garlic cloves with the raw egg yolk and use olive oil; finish with lemon juice. Cocktail sauce gets 1 tablespoon ketchup, 2 drops Tabasco, a dash of whiskey, and a few drops Worcestershire sauce. Enhance flavor with curry powder at the end. For a lighter version, mash 2 hard-boiled egg yolks, mix with 2 teaspoons mustard and 250g fromage blanc, then season with salt and pepper.
