if you want small batch this proportion is great: 1 yolk 1 t water 1 t lemon juice 1/4t salt 1/2cup oil. be VERY slow adding oil, even til the last drop! this makes enough for 1-2 people, it's really best if you have a nice warm egg straight from the hen but that's not necessary.
I used to temper the oil with dried chillies for the flavour (and let it cool) to make mayo. I would also add a pinch or two of mustard (powder) to help stabilize.
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I used to temper the oil with dried chillies for the flavour (and let it cool) to make mayo. I would also add a pinch or two of mustard (powder) to help stabilize.
We usually used it in 10-14 days (refrigerated)
If using an immersion blender, cup diameter barely larger than head.
FWIW, most recipes call for 1 egg - 1 cup oil. Salt, lemon juice and dijon to your tastes.
I used to do it with whisk for fun (and that takes forever) but not something I suggest.