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
  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.