I love making fresh mayonnaise and similar egg emulsion based salad dressings, but at a minimum they all produce too much for me to use before they start to go bad.
How do you avoid making so much mayo for just yourself to use? I have recipes reduced to one egg yoke but they still produce too much (like +1 cup approx.). How can I reduce the yield? Use half an egg yoke or just use a full yoke but less oil (does that work)?
It maybe a silly question but I avoid making these types of dressings because I waste so much oil in doing so...