Classic Gourmet Mayonnaise

1.In a medium mixing bowl, whisk together the egg yolk, lemon juice, Dijon mustard, sea salt, and white pepper until the mixture is smooth and slightly thickened.

2.Begin to add the cold extra virgin olive oil very slowly, drop by drop, while continuously whisking vigorously to start the emulsion.

3.Once the mixture begins to thicken and emulsify, you can start adding the olive oil in a thin, steady stream, continuing to whisk constantly until all the oil is incorporated and the mayonnaise is thick and silky.

4.If the mayonnaise becomes too thick, whisk in the cold water one teaspoon at a time to adjust the consistency to your liking.

5.Taste and adjust seasoning if needed, adding a little more salt or lemon juice for brightness.

6.Use immediately or cover and refrigerate in an airtight container for up to 3 days. Bring to room temperature and whisk before using if chilled.