Easy Homemade Mayo

1. Add the egg, lemon juice, mustard, salt and sugar to a mixing bowl and whisk until combined. The mixture should be pale in colour and have a slightly frothy consistency.
2. Add ¼ tsp of oil to the mixture at a time, blending between each addition to emulsify.
3. Once around 30 ml of oil has been added, begin adding 2 tsp at a time, whisking between, until 60 ml has been incorporated and fully emulsified. At this stage, the mixture should have lost most of its frothiness and resemble a thin sauce.
4. Slowly drizzle in 60 ml of oil at a time, whisking between each addition to ensure the emulsion doesn’t break.
5. Repeat this process until all the oil has been added and you have produced a thick, glossy mayo.
6. Store in the fridge in an airtight container and consume within 2 weeks.

…enjoy!