Online Recipe Book


How to Cook Everything, by Mark Bittman, page 41
1 cup
Prep info
3 min prep + 20 min mix
Prep time
Not set
Cook time
23 minutes
Time required
23 minutes
Oven preheat


  • 1 egg yolk
  • 2 t Dijon mustard
  • 1 c oil (a neutral oil, like sunflower or grapeseed or corn, or extra virgin olive oil)
  • salt
  • 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).