The important thing is to have all the ingredients at room temperature. Take them out of the fridge about 15 minutes in advance.
- 1 very fresh egg yolk
- 1 tablespoon Dijon mustard (try Maille or Amora brands)
- salt and pepper
- canola or sunflower oil
- 1 teaspoon vinegar or lemon juice.
- Place the egg yolk in a bowl. By the way the bowl should be at room temperature too.
- Add the mustard, salt and pepper. Stir until obtaining a smooth paste.
- Let the oil flow in a thin stream over the mustard paste, stirring constantly with a metal spoon or a whisk. Pour the oil slowly enough so that the emulsion remains homogeneous at all time. Theoretically one can make up to 1 liter of mayonnaise with 1 egg... So add as much (or as little) oil as you need, as long as the constistency of the sauce doesn't change (it shouldn't become liquid).
- Finish with the vinegar or lemon juice. Stir some more to incorporate.
- Consume right away or keep in the fridge with a plastic film covering the bowl, no more than a day or two.
Another alternative: if you are using an electrical blender you can use the whole egg (white and yolk). The mayonnaise will be lighter in color and texture.
Mousseline sauce: this impressive sauce (which is perfect with steamed aspargus for instance) is nothing more than a fancy mayonnaise. The egg white is whipped separately (into a firm white foam) and incorporated at the end.
Photos added on Sept. 09, 2006