1 egg yolk at room temperature
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
2 tablespoons vinegar or lemon juice
1 cup fine olive or salad oil


Beat the egg yolk and dry seasonings thoroughly in a small bowl which has been rinsed with hot water and wiped dry; add 1 tablespoon of vinegar and beat again. Beat in oil a few drops at a time until ¼ cup is used, then add more rapidly. As the mixture becomes thick, add the remaining vinegar. Note: If the oil is added too rapidly the mayonnaise will curdle. To remedy this, beat the curdled mixture slowly into a second egg yolk. Mayonnaise may be made in an electric blender or beater. Just be sure to add the oil slowly at first.


About 1-1/4 cups


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