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Whisk egg yolks, salt, sugar, vinegar, lemon juice and mustard together till thoroughly mixed and shiny.
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SLOWLY and CAREFULLY start adding the oil while whisking vigorously. Begin with something like one drop at a time.
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Make sure each addition is integrated completely into the egg mixture before adding more.
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If mayo looks like it’s starting to break, immediately stop adding oil and keep whisking, don’t worry, it’ll usually come back together.
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Once the first few tablespoons of oil have been integrated, you can slowly start trickling in oil in a steady stream.
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Keep whisking and adding more oil till you’ve reached your desired consistency. The more oil you add, the thicker the mayo.
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When desired consistency has been reached, taste for seasoning adding salt, pepper, sugar or lemon juice as needed.