Mayonnaise Sauce

Ingredients

• 1 large yolk Egg yolk, raw (Ensure the egg is fresh and at room temperature)
• 200 ml Salad oil or light olive oil (Must be cool but bright/clear; approximately 3/4 to 1 cup)
• 1 tsp White vinegar or lemon juice (Add more to taste if desired)
• 0.25 tsp Salt (Optional, for seasoning)

Instructions

1. 1Separate the yolk from the white of the egg. Ensure the oil is cool but clear (bright); if the oil is cloudy, allow it to reach room temperature until clear.
2. 2Place the yolk at the bottom of a large basin or mixing bowl. If using salt, add it now. Begin whisking the yolk, and add the oil drop by drop. It is critical to add the oil very slowly at this stage to establish the emulsion.
3. 3Once the mixture begins to thicken and look creamy, you can increase the flow of oil to a very thin, steady stream, whisking vigorously and constantly. Continue until all the oil is incorporated and the sauce is stiff (the consistency of butter in summer time).
4. 4Add a dash of vinegar to the thickened sauce and whisk it in. This will slightly whiten the sauce and thin it to the correct consistency. Taste and adjust if necessary.