MASTER RECIPE FOR MAYONNAISE
1 large egg yolk at room temperature
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
3/4 vegetable oil
½ teaspoon wine vinegar
Combine and beat together vigorously the egg yolks, lemon juice, mustard, and salt for 30 seconds. Whisk in the vegetable oil in a very thin, steady stream, increasing the flow after the first 1/2 cup is added..
If the mayonnaise gets very thick stop pouring and add the wine vinegar, otherwise add it after the oils have been added. Refrigerate before and after use.
Yield: 1-1/2 cups
FIRST AID FOR BROKEN MAYONNAISE;
Warm a clean bowl with water and wipe dry. Whisk together a fresh, room temperature egg yolk with 1/2 teaspoon each lemon juice and mustard. Whisk in the separated sauce beginning with a thin stream and gradually increasing the flow after 1/2 cup has been added until the remaining sauce is combined.