There's a few things that are always better home made, if you have the time, this is one of them. I don't have a blender, it's quicker if you do, but this recipe assumes that you don't.
1 egg yolk
1/4 tsp salt
1/2 tsp mustard powder
150 ml olive oil
1 tbsp white wine vinegar
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Directions Preparation:20min › Ready in:20min
Place the egg yolk in a bowl and gradually beat in the salt, mustard and pepper to taste, using a balloon whisk.
Add the oil, drop by drop, whisking vigorously after each addition so that it is absorbed completely before the next addition.
After about half the oil has been added, the mayonnaise will start to look shiny and thick. If so, the oil can now be added more rapidly, about a tablespoon at a time, but be careful. (If the mixture curdles check the tip to fix this first, then move to the next step.)
As the mixture becomes very thick, add a little vinegar to soften it, then add the remaining oil.
Blend in the rest of the vinegar. Adjust the seasoning to taste. The consistency should be like whipped cream. Use straight away, or store in the refrigerator in a covered container for up to two weeks.
If the mixture curdles
Place a new egg yolk in a clean bowl and gradually add the curdled mixture to the yolk, whisking constantly as you do it. Then add the rest of the oil, drop by drop.
This turned out nothing like mayonnaise for me. It looked like mustard. It was bright yellow from the egg yolk. Maybe I wasn't vigorous enough with my hand mixing? It also tasted very strongly of olive oil. It really needs to be blended and a milder tasting oil used. Sorry, but I won't be making this one again. - 09 May 2013