• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Make sure the egg and the oil are roughly the same temperature.

If your emulsion fails, it’s easy to fix. Take a 1/2 Teaspoon of the hottest water your tap makes. Get a new bowl. Add the water to the bowl and add the broken mix to the water while whisking a few drops at a time. It should start to thicken up around the time you get halfway through the mixture.

§Details

• 🍳 Cook time: 5 ish miniutes

§Ingredients

• 1 Egg yolk
• 3/4 Cup Oil

§Directions

1. Put the yolks in the bowl and start whisking
2. Add the oil a few drops at a time.
3. It should be looking solid arounf the time half the oil is added in. If its getting so thick its hard to whisk add in a few drops of water or lemon juice. Vinager works to.
4. Once all the oil is in taste it. Add salt if needed.
5. Boom you just made mayo.