1. Vigorously whisk the egg yolk with a pinch of salt, the mustard, and one tablespoon of lemon juice.
2. Using a whisk or the beaters of a hand mixer, first beat in a few drops of oil. Then slowly drizzle in the oil in a thin stream, but only as much as it is immediately bound by the egg yolk to form a thick, creamy mayonnaise.
3. Season the mayonnaise to taste with salt, pepper, and a little lemon juice.
Nutrition per serving
kcal: 543
Protein: 2 g · Fett/Fat: 60 g · Carbs: 0 g
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