Mayonnaise

also called mayo

The table

1 large(at room temperature)egg yolkwhisk togetherdrizzle in drop by dropwhisk inloosen and season
1 tspdijon mustard
1/2 tspkosher salt
2 tsplemon juice
1 cup(240 mL)neutral oil
1 tspwhite wine vinegar
2 tspcold water
1/8 tspwhite pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

1whisk together

2drizzle in drop by drop

goes in with what step 1 made

3whisk in

goes in with what step 2 made

4loosen and season

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Not one of its 4 steps is timed.

If you get it wrong
Unforgiving — a broken emulsion does not re-form by whisking harder: it starts again in a clean bowl with a fresh yolk, and raw yolk keeps it in the fridge

  1. whisk together

    not timedfrom the start

  2. drizzle in drop by drop

    not timedfrom the start

  3. whisk in

    not timedfrom the start

  4. loosen and season

    not timedfrom the start

Goes with

See how it is written
>> title: Mayonnaise
>> category: Dressings & Dips
>> tags: eggs, emulsion, sandwich, no-cook
>> counters: Deli
>> aka: mayo
>> servings: 8
>> time: 15 min
>> slack: unforgiving — a broken emulsion does not re-form by whisking harder: it starts again in a clean bowl with a fresh yolk, and raw yolk keeps it in the fridge

>> step: whisk together
Whisk @egg yolk{1%large}(at room temperature) with @dijon mustard{1%tsp}, @kosher salt{1/2%tsp}, and @lemon juice{2%tsp} in a bowl set on a damp towel.

>> step: drizzle in drop by drop
Drizzle @neutral oil{1%cup}(240 mL) into @&(~1)yolk{} drop by drop at first, whisking constantly, then in a thin thread once it thickens.

>> step: whisk in
Whisk @white wine vinegar{1%tsp} into @&(~1)mayonnaise{}.

>> step: loosen and season
Loosen @&(~1)mayonnaise{} with @cold water{2%tsp} and @white pepper{1/8%tsp}.