To prepare about a bowl of mayonnaise, mix with a fork 1 very cold egg yolk (preferably at room temperature) and 1 teaspoon of fine mustard. Add salt and pepper. Then add gradually, in a thin stream, 25 cl of the oil of your choice (sunflower, rapeseed, olive...). For this, you can use either a hand whisk or an electric mixer. Keep whisking constantly until all the oil is incorporated (don't stop or the mayonnaise may fall out). At the end, add a dash of vinegar or lemon juice to bring a touch of acidity to your homemade mayonnaise. Then cover your bowl of mayonnaise with cling film on contact (the film must touch the surface of the mayonnaise), and keep it in the fridge. Homemade mayonnaise will keep for 1 to 2 days maximum.
The basic recipe for homemade mayonnaise can be used to prepare other sauces such as aioli, cocktail sauce... For an aioli, add 3 pressed garlic cloves to your homemade mayonnaise (together with the egg yolk raw), and whip up your mayonnaise with olive oil. Finish with a squeeze of lemon juice. For the cocktail sauce, add 1 tablespoon of ketchup, 2 drops of tabasco, 1 dash of whiskey and a few drops of worcestershire sauce to your mayonnaise. To boost the taste of your mayonnaise, you can also add a touch of curry powder at the end of the preparation. For a light mayonnaise, crush 2 hard-boiled egg yolks with a fork, and add 2 teaspoons of fine mustard and 250g of fromage blanc. Season with salt and pepper and serve.
