Ingredients:

(basic recipe is per one egg yolk)

* 1 egg yolk

* 1/8 l vegetable or light olive oil

* 1-2 tsp smooth mustard

* 1 tsp lemon juice

* 1 tsp sugar

* salt to taste

Method:

Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks with mustard, sugar, salt and lemon juice until they’re thoroughly beaten.

Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time until emulsifies.

When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.

If the emulsion thickens too much, add a teaspoon or so of lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon juice if the mixture gets too thick.

Store unused portion in the refrigerator, where it should keep for a day or two.

Note:  Homemade maionese should be made only from completely fresh and high quality eggs to prevent food poisoning. Because there is no preservatives it should be consumed quickly, therefore only small amount should be made at a time. However, the taste of homemade maionese beats the commercial ones.