Step 1: Oh Snap!
Step 2: Gather Your Ingredients
1 egg yolk*
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon sugar
2 teaspoons lemon juice
1 tablespoon white wine vinegar
1 cup vegetable oil
*Use eggs from a source you trust- don't want to get salmonella now. (super low chance anyway)
Step 3: Combine
Put the dry ingredients, half of the lemon juice / vinegar and the egg yolk in a bowl.
Add a couple drops of the oil. Just a little bit at first or else you won't get the emulsion to start.
Get out a whisk.
Step 4: Get Your Children
Step 5: Ask Nicely
Step 6: Try Again
I'm talkin' to you!
Step 7: Apply Pressure
Oh I got your attention?
Step 8: Start Whisking
The trick to making mayonnaise is to stir rapidly and add the oil slowly. If you have kids you can do this by hand with a whisk, otherwise get a stick blender. Once the emulsion forms and it's looking gloppy add a little more oil while whisking furiously. After you've added half the oil add the remainder of the lemon juice/ vinegar. Keep adding the oil until you have used it up.
Step 9: Success!
If you didn't get the emulsion and you just have a bowl of egg and oil don't fret. You can save it by getting another yolk and a tsp of acid (lemon or vinegar) in a fresh bowl. Add a few drops of oil, whisk/beat furiously until you get a creamy emulsion. Now you can add the original mixture in slowly.
You can substitute olive oil for part of the oil, add roasted garlic and call it aioli.
Or try other flavors to push this in other directions.
If you like projects, and I know you do, come check out our site- Mike and Molly's House where we chronicle all sorts of Mighty Projects on our Mini Farm.