How To Make Mayonnaise

Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy.

Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil.

Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days.

If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time.