- serves 0
1 egg yolk, at room temperature
½ tsp Dijon mustard
1 tsp white wine vinegar
1 cup grape seed oil (or vegetable, canola or peanut)
lemon juice, to taste
pinch white pepper
1. Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and white pepper to taste.