Mayonnaise - Thomas Keller

Separate the yolk from the white and pull off the chalazae— the little white string hanging from the yolk. Dampen a kitchen towel and twist it into a turban shape, then wrap it around the base of your mixing bowl to secure the bowl while you whisk. Whisk the yolk and add the Dijon mustard, which will add flavor and help with emulsification. Continue whisking as you slowly drizzle in the oil. As the mayonnaise starts to thicken, add a little water, vinegar, and lemon juice, squeezing the lemon through a hand strainer to catch any seeds. If the mayonnaise breaks (separates), it means the oil has overwhelmed the proteins of the egg yolk. Add more Dijon mustard to help re-emulsify. The speed of your whisking can increase as the volume of the emulsification increases. Continue to drizzle in canola oil as you whisk. Stop adding oil when you get to the viscosity (you’ll want to see peaks forming) and quantity that you want. Taste and finish with salt and acid to suit your palate. Store in a glass jar in the fridge.