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. 1 egg yolk
. 1 tsp of mustard
. salt
. pepper
. 1 tsp of lemon juice
. colza oil
. olive oil

1. A mayonnaise is a stable emulsion, ie a mixture of oil and water which takes in time. The lemon (or vinegar) and oil make this preparation possible. The egg yolk and mustard are just adjuvants, which help stabilizing the emulsion over time. You can replace them with other ingredients, using tapenade instead of mustard for example.Mayonnaise - étape 1
2. Beat all ingredients together, except oil, with an electric whisk at high speed. Use preferably a narrow and high bowl for a better abundance, and plastic to reduce the whipping noise.Mayonnaise - étape 2
3. Then add little by little the colza oil (or peanut oil). The mixture is even better when you put small quantities of oil to begin. Because these are light oils, the mayonnaise takes better than with heavier oils that make mayonnaise pasty. Mayonnaise - étape 3
4. Then add olive oil (or other) for perfume and perfect the emulsion.Mayonnaise - étape 4
5. You can stop beating when the whisk leaves clear and visible tracks in the mayonnaise. The mayonnaise can be kept in the fridge for a maximum of 24 hours.Mayonnaise - étape 5

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