- 1 egg yolk
- 2 t Dijon mustard
- 1 c oil (a neutral oil, like sunflower or grapeseed or corn, or extra virgin olive oil)
- ground black pepper
- 1 T fresh lemon juice (or sherry vinegar or white wine vinegar or lime juice)
Put the yolk and mustard in a bowl. Start mixing with a handheld electric mixer. Add the oil in a slow, steady stream. When an emulsion forms, you can add it a little faster, until all the oil is incorporated.
Add salt and pepper, then stir in the lemon juice/vinegar/lime juice. Taste and adjust the seasoning. Use immediately or refrigerate for about a week.
SJ Note 9 March 2010: We tried this first in our food processor, but it's too big, so the blades didn't reach the oil & egg mixture to mix it until there was too much in there, so an emulsion never formed. We did it again with a handheld electric mixer and a bowl, keeping the bowl tipped so the mixer continually interacted with the oil & egg, and it worked! I don't like the taste of it, but it does taste like mayonnaise (I don't like mayonnaise); I can start tweaking to find something to use instead of Miracle Whip now, wewt! (Silly Brits not having Miracle Whip in their stores).