Of course it's still to be eaten in moderation as it's not exactly good for you, but you know, every once in a while...
Anyway, I took that recipe from my big "150 Dutch & Belgian Recipes" book, which as you'd expect from the title covers quite a lot...
Here we go:
- 1 fresh egg yolk
- 5ml/1tsp mustard powder or mustard (I used Tierenteyn mustard, a Ghent specialty)
- 15ml/1tbsp lemon juice or white wine vinegar (of course for lemon mayonnaise, use lemon juice... duh)
- salt and ground black pepper (I hadn't thought of it, but I have lemon pepper that would have gone well in there... next time I guess!)
- 120ml to 200ml/4-7fl oz vegetable or sunflower oil (I used the full 200ml, but the mayonnaise tastes a little greasy to me, so I might reduce it next time)
1. Mix the egg yolk, mustard, lemon juice/vinegar, salt and pepper in a bowl (I put that in the mixer, but if you're going to do it by hand they advise placing the bowl on a wet towel so it doesn't move while you whisk).
2. Whisk the mixture vigorously with one hand while adding the oil drop by drop with the other. When it begins to thicken, add the oil in a thin and steady stream (again, the mixer is your friend here).
Stop when the mixture is thick and creamy.
3. Check the seasoning, then serve.