Preparation info

  • Makes about

    1 cup

    • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About


  • 1 egg yolk, room temperature
  • 1 tablespoon Dijon mustard
  • 2 cloves o



Use a whisk to beat together egg yolk and Dijon mustard until they emulsify, becoming pale yellow with a thick consistency. Stir in crushed garlic. Slowly add oil in a steady stream as you continue to whisk to incorporate. Whisk until mayonnaise thickens and all the oil is incorporated, about 1–2 minutes. If the sauce begins to get too thin, stop adding oil. Stir in paprik