Yield: 1 Cup
Work: 10 Minutes
Total: 10 Minutes
Take a towel and grab diagonal corners, rotate into a roll, then tie the ends loosely. The towel creates a loop so that the bowl can sit in the loop and not move while both hands are in use.
Crack the Egg carefully, remove the yolk and whites from each other, and place the yolk into a mixing bowl.
Reserve the Egg whites.
Add the Mustard, Vinegar and Salt to the Egg yolks and whisk together.
With the whisk in one hand and with the oil in the other hand, slowly add oil to the bowl while constantly whisking. The goal is to emulsify the Oil and the Egg yolk together.
As you whisk the mixture, it will thicken much like a mayo. Once desired thickness is reached, stop whisking.
Make sure the mixture doesn’t get too thick - if this happens, you risk breaking the emulsion.
Add different spices to make different flavors.
Shave some raw garlic into the Mayo to make an Aoli.
Reserved whites can go into your morning scramble.
3/4 Cup Camelina or Grapeseed Oil
2 Tsp Mustard
2 Tsp Apple Cider Vinegar
1 Tsp Salt
Keeps 3 weeks in the refrigerator.