Instructions: Place a stainless steel mixing bowl on a damp cloth to keep the bowl from sliding around. Add the egg yolk, mustard and tarragon to the bowl and whisk until blended. Drizzle the oil into the bowl while whisking constantly. Be sure that the mixture is smooth and well blended at all times. Stop adding the oil periodically to allow yourself time to catch up; when there is no oil visible, continue adding and whisking.

When half the oil is added, add 1 teaspoon of the lemon juice. Alternate between the remaining oil and lemon juice, whisking all the while, until both are incorporated. Whisk in the ice water. (The water stabilizes the mayonnaise, which prevents separating, a common flaw of homemade mayonnaise.) Season to taste with salt and pepper and cayenne. Whisk. Store in a small container, covered and refrigerated, until needed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.