Basic Mayonnaise

Classic basic mayonnaise calls for both mustard and lemon juice, but you can leave out the mustard or use vinegar instead of the lemon juice.

MAKES 1 CUP

• 2 egg yolks
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• ¾ cup vegetable oil
• Salt
• Pepper

To make the mayonnaise by hand, in a bowl, whisk together the egg yolks, mustard, and lemon juice
until blended. Spoon about 1 tablespoon of the oil into the egg yolks next to the side of the bowl. Using
a whisk, and working from the side opposite the oil, whisk to incorporate the oil a small amount at a time
by moving the whisk in circles and taking a little of the oil with each turn. It should take about a minute to work in the first tablespoon, and 30 seconds each for the subsequent tablespoons. (You can also add
the oil drop by drop, but this is tedious.) Repeat until you have incorporated 4 tablespoons of the oil and
the mixture is emulsified but has not yet thickened, and then start working in the oil in larger amounts. If
the mayonnaise starts to look stiffer than bottled mayonnaise, add 1 to 2 teaspoons water. Season
with salt and pepper.

To make the mayonnaise in a blender or food processor, combine the egg yolks, mustard, and
lemon juice in the blender or processor container and process briefly to blend. Then, with the motor
running, add the oil in a thin, steady stream. If the mayonnaise gets too stiff to turn with the blades, add
1 to 2 teaspoons water to thin it. Transfer to a bowl and season with salt and pepper.