Mayonnaise

Ingredients:

• 1 egg yolk
• 1/2 – 2/3 cup of a neutral oil, like grapeseed or safflower oil
• 1 tablespoon of white wine vinegar or rice wine vinegar
• 1 teaspoon of dijon mustard
• 1/4 teaspoon of kosher salt

Directions:

• Place an egg yolk in a measuring cup or bowl of a food processor.
• Add the dijon mustard, salt and vinegar and blend until just combined.
• Start by adding several drops of oil and blend. Keep blending the mixture and stream in a little more oil. Keep adding the oil slowly while blending.
• Add enough oil until the mayonnaise is pale and thick, anywhere from 1/2 a cup to 2/3 cup.  Once it all comes together, stop blending. Be careful and don’t over blend the mixture as it can turn to liquid again! The refrigerated mayonnaise will keep for up to 5 days.