|10 min||0 min||10|
|3 large egg||Egg (cage free)|
|200 ml||Extra virgin olive oil (about 6.7 oz.)|
|1/2 medium||Lemon (squeeze the juice from 1/2 lemon)|
|1/4 tsp||Celtic sea salt (just a pinch)|
|1/4 tsp||Black pepper (just a pinch)|
Lay a wet towel on the counter or table top you will be working on. This will keep the bowl from moving while you whisk. If you are going to use an electric mixer or blender, place it on a flat surface.
Separate the egg white from the egg yolk. Gently crack the egg open and allow the the runny egg white to run out of the shell while you transfer the yellow yolk to your hand or the other side of the shell when you open it. If you place the yolk in your hand, the egg white will run through your fingers.
Beat 3 egg yolks together into a bowl. Once all of the yolks are combined, add 1 tsp (4.5 ml) of water to the eggs and continue to beat. The water will help the emulsion process as the oil is added.
Add olive oil to the eggs one drop at a time. It is important to go slowly, or the oil will separate and not combine with the yolks.
Watch the eggs and oil to make sure the emulsion is successful. You do not want to see the oil moving to the side of the bowl or forming large drops on the surface of the eggs.
Continue to drizzle the oil slowly into the eggs once you know the emulsion is successful. You do not have to do one drop at a time at this point, but you do need to proceed very slowly.
Blend in as much of the lemon juice as you want. The full half lemon will give the mayonnaise a sharp taste, so use less juice if you want a smoother mayonnaise.
Add salt and pepper. Taste the mayonnaise and season it to taste.