Homemade Mayonnaise sauce

Ingredients:

1 egg yolk, at room temperature
1 teaspoon dijon mustard or any other mustard would be fine too
4 tablespoon Tablespoons lemon juice or white vinegar
1/3 cup vegetable oil or cooking oil
pinch of salt



Making by hand with a whisk:
Place the egg yolks in the bowl and whisk in the vinegar (or lemon juice) mustard, salt and white pepper.
Begin to whisk the egg mixture vigorously and slowly add the oil, either a tablespoon at a time.
Once you have added the oil and the sauce is thick, Add salt.
If the mayonnaise gets too thick, whisk in a tablespoon of ice water, one at a time, until it reaches the desired consistency.
Keep refrigerated for up to 5 days.



Making using a food processoror blender:
Place the egg yolk, the vinegar (or lemon juice), mustard, salt in the food processor bowl. Pulse several times to combine the ingredients.
Turn the processor on and through the feed tube, pour in the oil in, in a very slow stream.
The eggs and oil will begin to emulsify and thicken.

Once you have added the oil and the sauce is thick. Add salt even an extra bit of vinegar or lemon juice to your personal taste.
If the mayonnaise gets too thick, whisk in a tablespoon of ice water, one at a time, until it reaches the desired consistency.

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