exchemist
Veteran Member
You can make that:There is also a shortage of mayonnaise, so there is a real danger of the US entering a double-dip recession.
an egg yolk, salt and pepper, mustard, 1 teaspoons of lemon juice, then add about 50ml mild (not extra virgin) olive oil, little by little while whisking, adding a 2nd teaspoon lemon juice halfway through. I like lots of mustard, which helps it emulsify as well. And often I put some garlic in too. It keeps several days in the fridge.