Classic Homemade Mayonnaise

1.In a medium bowl, combine the egg, Dijon mustard, and white wine vinegar (or lemon juice). Whisk together until well blended.

2.Begin to add the oil very slowly, just a few drops at a time, while continuously whisking the mixture. This is crucial for emulsification.

3.As the mixture begins to thicken and emulsify, you can gradually increase the speed at which you add the oil, continuing to whisk vigorously.

4.Once all the oil is incorporated and the mayonnaise is thick and creamy, season with salt and freshly ground black pepper to taste.

5.If the mayonnaise is too thick, you can whisk in a teaspoon of water to reach your desired consistency.

6.Taste and adjust the seasoning if necessary, adding more salt, pepper, or vinegar/lemon juice as desired.