Homemade Mayonnaise in 5 Minutes
free-range egg yolk at room temperature
Dijon mustard at room temperature
white wine vinegar
Salt and pepper
In a bowl, mix the egg yolk and mustard with a teaspoon.
Add a pinch of salt and pepper.
Using a handheld mixer on low speed, add 2 tablespoons of oil until the mixture thickens and forms peaks. Increase the speed of the whisk and add 2 more tablespoons of oil.
When the mixture starts to form peaks again, add 2 more tablespoons of oil and repeat the process until all the oil has been used.
Still whisking, add in the vinegar.
Adjust seasoning and voilà!
Mayonnaise will keep well in the fridge in an airtight container for a couple of days.