Mayonnaise

Classic mayonnaise

1 large or 2 small egg yolks
pinch of salt
pinch of white pepper
1 tsp - ½ tbsp Dijon mustard [optional]
250 ml light-tasting oil (sunflower-seed, grape-seed, turnip rape, peanut or cornoil)
Bring ingredients to room temperature.
Lightly whisk together — by hand — egg yolk(s), salt, pepper and mustard.
Mustard can be omitted.
When the mixture starts to thicken, start adding oil, drop by drop, whisking continually — with an electric mixer, if preferred.

When the mixture begins to thicken and emulsify, you can add the remaining oil in thin stream, whisking continually.

½ tbsp tarragon vinegar or juice of ¼ lemon
Finally add vinegar or lemon juice.

Store mayonnaise in tightly closed jar in refrigerator.

If the ingredients are of different temperature or too cold or oil is added to egg yolks too quickly, mayonnaise may separate.
This can be fixed in a number of ways:
How to fix separated (curdled) mayonnaise:
1. Whisk in 1 teaspoon of cold water to the curdled mayonnaise, or if this doesn't help:
2. Mix 1 teaspoon of mustard and 1 teaspoon of the curdled mayonnaise until creamy. Add the remaining mayonnaise to this mixture, whisking it in little at a time.
3. Whisk together 1 egg yolk, pinch of mustard and a few drops of vinegar or water. Add the curdled mayonnaise to this mixture, whisking it in little at a time.
4. In 1 tablespoon of cold water or wine vinegar, mix little of the curdled mayonnaise. Add the remaining mayonnaise to this mixture, whisking it in little at a time.
5. Whisk 1 egg yolk and add the curdled mayonnaise to it, whisking it in little at a time. Continue whisking and add little cold water to make mayonnaise as thin as it was originally.