|Who doesn't like looking at large amounts of mayo?|
1 egg yolk*
1/2 tsp honey
1/2 teaspoon fine salt
1/2 teaspoon mustard powder
2 teaspoons fresh squeezed lemon juice
1 tablespoon vinegar (white wine preferred - I used distilled white vinegar)
1 cup oil (safflower, corn, peanut, olive, coconut .. it can be done with any, just be prepared for an aftertaste of what oil you choose. Safflower and corn are more neutral tasting. I used 1/2 peanut and 1/2 olive and it does taste like olive oil, but that's okay with me.)
*Standard raw egg warning. Alton Brown said that if you leave the mayo in room temperature for a few hours, the vinegar/lemon juice kills any germs that might be there.
1. To prepare: add salt and mustard powder to the bowl you're going to be whisking in, add the lemon juice and vinegar to a small separate receptacle, and add the cup of oil to a squirt bottle or a container with a spout. You need to be able to drip it very very very slowly.
2. Add the egg yolk to the dry ingredients and whisk it together. Then, add 1/2 the vinegar/lemon mixture and whisk vigorously. You want it to start bubbling up and forming an emulsion already. Then, start adding oil drops at a time, literally. Adding too much will require you to start over. Once it thickens and lightens a little, you can start adding oil in a very thin stream instead of by drops at a time. Keep whisking and whisking. When you've added half the oil, you can add the remainder of the vinegar/lemon solution. Then add the rest of the oil very very very slowly and continue to whisk it all continuously. When all the oil has been incorporated, you're done! Add the 1/2 tsp of honey and stir it in until it's incorporated.
3. Store at room temperature for 2-8 hours and then put it in the fridge, where it will last for one to two weeks.