Standard Mayonnaise

New York Times Food Section - August 2, 2000



egg yolk


small garlic clove, crushed

1 t

Dijon or English mustard

2 t

lemon juice


sea salt to taste

1 C

peanut oil or vegetable oil



1.    In a small bowl, whisk together egg yolk, garlic, mustard, lemon juice and a large pinch of salt.


2.    Beginning a drop at a time, whisk in oil.


3.    As it emulsifies, add oil a little faster in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.