Mayonnaise

• 1 large egg yolk
• 1 large egg yolk *or* white
• 1 tablespoon white vinegar
• 2 teaspoon dijon mustard
• pinch salt
• 1 cup vegetable oil

Thoroughly mix everything except the oil. Slowly emulsify in the oil.

Sous vide eggs in the shell at 135 for 1.5 hours to pasteurize.

Variant: Vinegar + Dry Mustard

Trying for more tang, sort of Kewpie like, I hope. More vinegar, higher viscosity oil, a bit more mustard.

• 2 large egg yolks
• 2 tablespoon white vinegar (used cider vinegar because my white vinegar was really old)
• 1 teaspoon dry mustard
• pinch salt
• 1 cup olive oil

Outcome: Super gross. I'm increasingly convinced that I don't like olive oil.