Jeanette's Cakes


1 large egg

1 tablespoon Dijon mustard

1 1/3 cups vegetable or canola oil

20ml teaspoons white wine vinegar or freshly squeezed lemon juice

Kosher salt

Freshly ground black pepper

Variation (hand-whisked method):

1Combine the egg yolk  and mustard in a bowl and whisk until well mixed.

2Whisking constantly, add the oil in a thin stream until completely incorporated and the mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in the vinegar or lemon juice and season with salt and pepper to taste.