This is a recipe from France. From Alton Brown, we learn about how to marry oil and vinegar using an emulsifier and mayonnaise is no exception: the mustard and egg yolk serve to bind the oil and vinegar together while also adding fantastic flavor.
| 1 | egg yolk | |
| 1 cup | peanut oil | |
| 1 tsp | Dijon mustard | |
| 1 tbsp | vinegar | |
| — | salt | |
| — | ground black pepper |
1. In a small salad bowl, beat the egg yolk and mustard together with a whip.
2. Add oil slowly, always beating in the same direction, at the same speed.
3. Continually beating, add the vinegar, pepper and salt. Beat until mayonnaise is done.