1. Prepare the Ingredients:
Ensure all ingredients are at room temperature for the best emulsion.
Separate the egg yolk from the white (you’ll only need the yolk).
2. Start the Emulsion:
In a medium mixing bowl or a food processor, whisk together the egg yolk, Dijon mustard, and lemon juice until smooth.
3. Add the Oil Gradually:
Slowly drizzle the oil into the egg mixture while whisking constantly.
Start with just a few drops at a time to allow the emulsion to form, then gradually increase the flow of oil as the mixture thickens.
4. Adjust and Season:
Once all the oil is incorporated, taste the mayonnaise and season with salt.
If it’s too thick, whisk in a teaspoon of water to reach your desired consistency.
Tips for Success:
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