One wrong turn in making homemade mayonnaise can result in curdled fat. Pro chef Eric Ripert has a tip that can help all the components of your mayo get along better.

While whisking the eggs and vinegar, Ripert recommends drizzling in the oil slowly. This allows the oil to disperse in droplets throughout the mixture much more effectively.

The lecithin within egg yolks binds the oil and water molecules, so adding the oil slowly will allow the lecithin to coat all of those oil droplets.

This means the droplets can disperse throughout the condiment without the risk of joining together again, so the mayo is less likely to turn out curdled, split, or overly oily.