Homemade Mayonnaise

Recipe printed from Jenn's Food Journey, courtesy Alton Brown, The Food Network


1 egg yolk
1/2 teaspoons fine salt
1/2 teaspoon dry mustard
2 pinches of granulated sugar (about a 1/4 teaspoon)
2 teaspoons lemon juice
1 Tablespoon white wine vinegar
1 cup oil, corn or canola

In a glass bowl, whisk together egg yolk and the dry ingredients.  Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the egg yolk mixture.  Start whisking briskly, then start 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..YAY!!!).  Once you've reached that point you can relax your arm a little bit (but just a little bit) and increase the oil flow to a constant, yet thin, stream.  Once half the oil is in, whisk in the remaining lemon/vinegar mixture.  Continue whisking until all the oil is incorporated.  Leave at room temperature for 1 hour.  Refrigerate up to a week.