1 egg yolk
1 tablespoon dijon mustard
240 ml avocado oil or light olive oil
2 teaspoons white wine vinegar or lemon juice
Bring the egg and mustard to room temperature in advance.
Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream.
The mayonnaise should begin to thicken.
Continue to mix until all the oil has been added and the mayonnaise has set.
Add vinegar or lemon juice.
Mix some more and season with salt and pepper.
Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
Let the mayonnaise rest in the fridge before serving, this allows the flavor to develop and gives the mayonnaise time to thicken.
Resep: Hailey Bunge