Here's how to make mayonnaise at home with just a bowl, a whisk, and three simple steps. Aside from being the finest mayonnaise you're ever likely to eat, this miraculous concoction works and plays remarkably well with others. For instance, mayonnaise plus chopped gherkin pickles plus dill plus capers equals tartar sauce. Mayonnaise plus tomato sauce or ketchup plus diced red bell peppers equal what the French call sauce andalouse. Here in America, we would replace the peppers with pickle relish and call it Thousand Island, which is still good eats in my book. Now, beyond this, there is a world of other flavors that you can add. Curry powder makes for a wonderful mayonnaise. So does citrus zest and, of course, just about every dry or fresh herb under the sun. This recipe first appeared in Season 4 of Good Eats. Photo by Lynne Calamia
In a glass bowl, whisk together the egg yolk, salt, mustard, and sugar. Combine lemon juice and vinegar in a separate bowl, then put the oil in a plastic squeeze bottle.
Whisk half of the lemon juice mixture into the yolk mixture. On a nonskid pad, whisk briskly, adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, which means you've got an emulsion on your hands. Once you reach that point, you can relax your arm a little and increase the oil flow to a constant, but thin stream. Once half of the oil is in, add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Store in a large container with a lid. Leave at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.