Homemade Mayonnaise

Ingredients

• 1 egg yolk
• 1 teaspoon Dijon mustard, or more to taste
• Salt
• White pepper
• Several drops vinegar, any kind
• 1 cup mild vegetable oil

Directions

1. Set the egg and mustard on the counter for at least 30 minutes before you begin; taking off the chill helps the sauce come together and thicken properly. In a large bowl, whisk together the yolk, mustard, a small pinch of salt, a small pinch of white pepper, and several drops of vinegar. A stand mixer, hand mixer, or immersion blender in a wide-mouth Mason jar will make this easier. If you are working with a hand mixer, tip the beaters slightly toward the base of the bowl to help the mixture emulsify.
2. Beat the mixture on the highest speed until everything is fully blended. While the beaters are still moving, add the oil very gradually, starting with tiny drops and then shifting to a narrow, steady drizzle. Pause the oil while you continue beating. After a little while, the mixture should catch and turn thick and creamy rather than oily. Once that happens, keep beating and continue adding the oil in a thin stream, taking care not to pour in too much at once, which can make the emulsion break.
3. Taste the mayonnaise. If it needs more salt, do not sprinkle it straight into the sauce, because it will not incorporate well. Add a pinch of salt to a separate bowl, pour in a little vinegar, about 1/2 teaspoon, and stir until the salt dissolves. Mix that seasoned vinegar into the mayonnaise.
4. The mayonnaise is finished. Cover it, or spoon it into a Mason jar and close the lid, then store it toward the back of the refrigerator for a few days.