Making mayonnaise from scratch requires only four pantry staples and takes less time than running to the store for a new jar. Once you’ve got it, the BLTs, tuna and/or egg salad in your days ahead will be better for it.

Although many homemade formulas call for only egg yolk, I prefer to use the whole egg. The final texture is silkier and airier and the mayonnaise is less likely to break when you make it. Like vinaigrettes and salad dressings, mayonnaise is an emulsification of oil and water, which naturally don’t want to mix. The key to preventing mayonnaise from turning into oil-slicked blobs is to add the oil in a very slow, very thin stream as you incorporate it.

I like it best in dishes where it gets to shine, like this potato salad. This is the kind you get at Korean barbecue restaurants, one little plate of banchan among the many. It’s perfect with grilled meat and shows off the richness of your homemade mayonnaise.

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