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The difficult part in making it at home is not having it separate while you add the olive oil as it thickens. In Italian we say our mayonnaise is impazzita, "gone crazy" when that happens.
To avoid this, some experts suggest to make it alone, without exterior noises, or disturbances. Some even push it as far as saying not to make it during your menstrual cycle.
Nonsense, I make it all the time, with kids playing soccer in the living room, or with heavy metal blaring in the background. Here's how I prepare it, foolproof and craziness-free.
1 egg yolk
1 tsp white wine vinegar
2 pinches dry mustard
Salt and freshly ground white pepper
150 ml (3⁄4 cup) extra virgin olive oil
Juice of 1⁄2 lemon
Put the egg yolk, vinegar, mustard, and a little salt and pepper in a medium mixing bowl and whisk until foamy and thoroughly blended. I use one of the small wood whisks pictured above, but a silicone whisk works well too
Add 50 ml (1⁄4 cup) of the olive oil, a few drops at a time, whisking constantly.
Gradually add the rest of the oil in a thin, steady stream, continuing to whisk as the mayonnaise thickens.
Add 1 teaspoon of the lemon juice, and adjust seasonings if necessary. But the less you mess with mayo, the better.