Home made mayonnaise

Much better than the one you buy and very simple

• 1 egg at room temperature

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar

• 1/4 teaspoon salt

• 240 ml neutral flavored oil

1. Add egg to the a ceramic bowl. Add the mustard, vinegar, and salt. Beat with a fork for 1 minute.

2. Slowly add the oil in tiny drops until about a quarter of the oil has been added meanwhile mixing energetically with a fork by way of wrist (this is critical for proper emulsification).

3. When you notice that the mixture is beginning to thicken and emulsify, you can increase to a very thin stream instead of drops of oil.

4. When all of the oil has been added, taste mayonnaise for seasoning then add salt or extra vinegar to taste.