Homemade mayonnaise

Mayonnaise is hardly the most popular cold sauce in the world. It is used to dress salads and all sorts of dishes. There is nothing complicated in making homemade mayonnaise, but for some reason many housewives prefer to use mayonnaise of industrial production. The advantage of the latter is a long shelf life, but homemade mayonnaise is definitely healthier, because it does not contain harmful preservatives and other additives. To prepare mayonnaise at home, you do not need any complex mechanisms, a simple whisk will be enough, and the taste is much better than the purchased one. 
However, in the culinary community for quite a long time there has been propaganda about the harm of mayonnaise, creating whole groups of opponents of this sauce, who ridicule its lovers. I confess that this trend also caught me by the edge - we almost gave up mayonnaise. In summer it is understandable, fresh vegetables ask for olive oil, not heavy sauces. But in winter I remembered about this sauce again and I even became somehow uncomfortable in front of its creators for my behavior. The fact is that you do not need to use store sauces, which have long had nothing to do with real mayonnaise - mayonnaise can be made at home yourself in 15 minutes. Secondly, you do not need to fry mayonnaise, pour everything in a row with it, and if you use it competently in dishes, it can decorate and make a delicious dish. In general, do not forget about this sauce, learn to cook it yourself and use it competently in your dishes and your food will be delicious.

Composition:

• egg yolk - 1 piece
• mustard - 0.5 tsp.
• sugar - a pinch
• salt - a pinch
• lemon juice (or white balsamic vinegar) - 0.5 tsp.
• sunflower or olive oil - 100 ml
• cream 33-35% (optional) - 1 tbsp
.

Preparation of homemade mayonnaise:

Since the egg yolk does not undergo any heat treatment, it is necessary to use the freshest eggs, which are pre-washed with a soapy solution.
Separate the yolk and pour it into a bowl. Add salt, sugar and mustard.

Using a whisk, gently mix the mixture.

Then pour in 20 ml of oil and mix with a whisk until smooth.

When the French invented mayonnaise, there was no whisk yet and this sauce was mixed with a wooden spatula with vigorous rubbing movements, so you should not whisk the mass with a whisk, just rub it.
Continue to pour in the oil in 20 ml portions, each time mixing the oil until homogeneous.
When the mixture is smooth and no longer drips off the whisk, pour in the lemon juice or white balsamic vinegar and stir again. This will add piquancy to the mayonnaise and lighten it slightly.
If you want a white colored sauce, pour in the cream and mix the mixture again until smooth.

The mayonnaise can then be used for cooking.
Homemade mayonnaise is stored in the refrigerator for 1-2 days.

Enjoy!"