Mayonnaise

Mayonnaise, the mother of cold sauces.

Ingredients:

• 1 Egg
• 1 Tbsp Musterd
• 30 cl Sunflower oil
• Salt
• Pepper
• 1/2 lemon or 1 Tbsp white vinegar

Utensils:

• 1 Plate
• 1 Fork or a whisk

Steps:

1. Separate the egg yolk from the egg white and put it on a plate. Only the yolk is needed for this sauce.
2. Add a tablespoon of musterd in the plate.
3. Using a fork (or a whisk), start wisking the musterd and the egg yolk together.
4. While constantly whisking, slowly add the sunflower oil. Take your time to do this step, we are searching to make an emulsion, if you add the oil too fast, the emulsion will break and the mayonnaise will be failed. If you see that the emulsion starts to break, stop adding oil and whisk as hard as you can until you saved the sauce.
5. Once the oil is completely added and the emulsion is holding, you can add salt and pepper according to your taste.
6. This step is optional, I like to add a drizzle of fresh lemon juice or white vinegar to give a light bitter back taste to the mayonnaise, once again this is up to your taste.
7. You can store it in the fridge and use it whenever you want as a simple mayonnaise or as a base for aïoli, cocktail or tartare sauce for example.

Attention:

• Keep in mind that this is a sauce made from fresh egg and as such it cannot be stored more than a day. I usually prepare mine the day I need it in the morning.