Recipe courtesy of Laura Calder


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  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: About 1 cup/250 ml
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1 egg yolk, at room temperature

Pinch salt

1/2 teaspoon Dijon mustard

1 teaspoon white wine tarragon vinegar

About 1 cup/250 ml grape-seed oil (or vegetable, canola, or peanut)

Lemon juice, to taste

Pinch white pepper


  1. Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl.
  2. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise.
  3. Taste it.
  4. Add lemon juice, salt, and pepper, to taste.