Mayonnaise (Chef Eric, 2 Cup)


  • 1 egg yolk
  • 1/8 teaspoon white pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon (or less) apple cider vinegar
  • 2 cups neutral vegetable oil (canola oil is good)
  • lemon juice


  • Whisk egg yolk; add pepper and mustard. Add vinegar.
  • Begin to add oil little at a time incorporating until emulsification begins to take place. Add little bit of water if becomes to thick. Continue to add all of oil, dribbling in a little at a time.
  • Season with salt half way through the oil. With completion of oil; taste for seasoning adding salt, lj if needed.
  • Check for consistency...if too thick, add tiny bit of water; if too thin, add more oil.


  • SOURCE: Chef Eric Gallanter