Homemade: Classic Original French Mayonnaise

Ingredients

• 1 For the Original-Classic Mayonnaise: Whole Egg or simply the Egg Yolk: Big Sized or 2 Eggs- if Medium Sized
• 1/2-1 tsp Salt or To Taste
• 1 tsp Caster Sugar
• 1.5 tsp White Vinegar
• 1 tbsp Dijon/English Mustard Sauce: Optional (Recommended though, if readily available)
• 1 tbsp Fresh Lemon Juice: Optional- (Recommended, as it surely enhances its taste to its next level)
• 1-1.5 Cups EVOO/Canola/Grape-seeds Oil or Any Neutral Veg. Oil

Steps

1. First Up: Need to separate the Egg Yolk from its whites- in case you’re using just the yolks of it- (the white can be stored in the fridge for later use as well)- Set Aside the separated Yolk or the broken whole egg/s, for its later use just in sometime now
2. Add in a large mixing bowl: All the aforesaid ingredients altogether just leaving out the Oil/Olive Oil (that’s what I’ve used in it) initially & the fresh lemon juice & continue whisking it well enough first for a minute or so
3. Then gradually, pour in the cup full of the oil into the mixture- At least, a little every-time- Say, for about 6-8 times you need to pour into it until, it’s been used completely- Finally, add into it the freshly squeezed lemon juice and give it a final vigorous mix
4. It’s absolutely ready to be served in as an accompaniment to our Dining Platters FYI: You’ll notice while adding in the oil gradually & whisking vigorously & continuously that its colour will turn into pale from the yellowish cream & that’s how it should be & also desirably look like