- 1 egg yolk (at room temperature)
- 250 ml/8.5 fl. oz. Guénard French Walnut Oil
- 1 tsp mustard
- Salt and pepper
In a bowl, mix the egg yolk with the mustard, salt and pepper.
For the next step, you can use a manual or electric whisk – although the latter will save you time and energy…
Start by pouring a small amount of walnut oil onto your basic mixture and blend until incorporated.
Continue to add the oil slowly while continuing to whisk. Stop pouring if your mayonnaise doesn’t take.
Note: if you want a larger quantity, simply add oil to your emulsion. The basic ingredients are enough for a large quantity of mayonnaise.
NB: for a more subtle flavor, you can make this recipe using Guénard Hazelnut Oil.