Ruhlman's Twenty Homemade Mayonnaise
- 1 tsp water
- 2 tsp lemon juice, plus more as needed
- 1/2 tsp kosher salt
- 1 large egg yolk
- 3/4 to 1 c. canola or other vegetable oil
Combine the water, lemon juice, salt, and egg yolk in a 2-cup glass measure. Mix briefly with a blender’s whisk attachment. Measure 3/4 c. of the oil in a cup with a spout that will allow you to pour it in a thin stream. With the blender running, pour the oil into the yolk mixture, moving the blender up and down to incorporate all the oil.
If the mayonnaise breaks, pour it into the measuring cup, clean the bowl, put 1 tsp of water in the bowl, and begin again, first whisking in a few drops of the broken sauce, then increasing the rate you use the remainder.
Taste the mayonnaise and add more lemon juice if your wish.
Makes 3/4 c. to 1 c. mayonnaise.
Source: Ruhlman’s Twenty