When I make this mayonnaise, which is frequently, I rarely measure. I just start with one egg yolk and do everything to taste and to texture (or until my arm gets tired).
- 1 egg yolk (I always use eggs from pastured chickens)
- ½ cup local olive oil
- ½ teaspoon prepared mustard (or make your own by harvesting seeds from a local field and grinding them yourself)
- Juice of half a lemon, or up to 1 teaspoon vinegar
- Sea salt to taste
- ¼ cup yogurt cream or crème fraîche
- Optional: Black pepper and/or other spices and herbs as desired
- Optional: 1 clove garlic, minced
Put egg yolk into a small bowl. (It can be helpful to put a towel under the bowl to stabilize it). Begin whisking in olive oil drop by drop and then in a very thin stream, incorporating the oil completely as you whisk. (Use an electric mixer if you prefer.) Once you’ve got the emulsion started you can add the olive oil thicker and faster. Still whisking, add mustard, lemon juice, sea salt, and yogurt cream to taste. Add black pepper and/or any other spices or herbs as desired. To make aioli, add the clove of minced garlic at this time. Put mayonnaise in the fridge to thicken. As the olive oil gets cold, the mayo will become spreadable.