"Just a spoonful of water makes the mayonnaise go smooth, the mayonnaise go smooth...."

[marilynfl]

Now that you're stuck with Julie Andrews in your head for the rest of the day, try this and see if it makes a difference. I know I'm going to try.

Where else but NYC could you find a store dedicated to mayonnaise?

Mayonnaise

1 large egg yolk, at room temperature

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1 teaspoon cold water

3/4 cup neutral oil such as safflower or canola.

Preparation

In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.

YIELD: 1 cup.

(Note: the newspaper link includes various other methods of blending the oil in.)

http://www.nytimes.com/2012/05/23/dining/easy-homemade-mayonnaise.html?_r=1&src=dayp

 

[melissa-dallas]

I'm too lazy to whisk. I make it in the blender.

 

[joe]

I will try this too. I make regular mayo in a processor with Julia's recipe, which includes a whole

egg. When I make my favorite aioli recipe, which has all yolks, it can separate when done in the machine. I'll try the water.

By the way, Julia's method for restoring a failed mayonnaise works well: Warm a bowl with hot water and dry. Put a dab of room-temperature mustard in the bowl. Stir up the broken mayo and whisk it into the mustard a dribble at a time.