Mayonnaise

Ingredients:

• 1 large pasteurized egg yolk
• 2 tablespoons white vinegar
• 3/4 teaspoon sugar
• 1 teaspoon Dijon mustard
• 0.5 tsp lemon juice
• 1 and 1/4 cups vegetable oil

Preparation:

1. Place the egg yolk in a medium bowl. In another bowl, combine the vinegar, sugar, Dijon mustard, lemon juice, 1 teaspoon water, and 1 teaspoon salt and whisk until the salt and sugar dissolve, about 30 seconds. Pour the vinegar mixture into the bowl with the egg yolk and whisk for 15 seconds.
2. Add a few drops of vegetable oil to the egg mixture, whisking constantly. Continue adding the oil little by little, whisking constantly until thoroughly incorporated. Once all the oil has been added, stir in 2 teaspoons of water. Continue whisking until the mayonnaise thickens and turns creamy white.
3. Transfer to a container, seal tightly, and refrigerate immediately. Homemade mayonnaise made with pasteurized eggs will keep for up to 4 days; mayonnaise made with unpasteurized eggs will keep for 1 day.