Mayonnaise

Adapted from Essentials of Cooking by James Peterson



This is the basic recipe I use for mayonnaise made by hand - not in a food processor or blender because this is the recipe I have the most success with. I would have to agree with James Peterson that homemade mayonnaise is a "revelation" (and I would double or triple that thought about aioli). It is delicious and a different kettle of fish from store-bought.

Tasteless vegetable oils, such as grapeseed, make all-purpose mayonnaise. Olive oil has a much more distinct flavor, and I would rarely make mayonnaise with all olive oil (which I WOULD use in the aforementioned aioli), but I do sometimes mix olive oil and grapeseed together.

You have to experiment to find your favorite and/or combination of oils.

Mayonnaise

Adapted from Essentials of Cooking by James Peterson

1 egg yolk at room temperature
½ to ¾ cup oil (see above)
1 teaspoon Dijon mustard
1 teaspoon lemon juice

Combine the egg yolk, mustard, and lemon juice in a small bowl (Pyrex is fine), and whisk the mixture until smooth.

Put the oil in a pitcher. Pour it carefully down the side of the bowl, adding a little bit at a time - use only a teaspoon of oil at a time to begin with, and whisk it into the egg yolk mixture.

When the mayonnaise stiffens slightly, you can add the oil a little more quickly - about a tablespoon at a time. You will get the hang of it when you've done it a few times.

Continue adding oil until the mayonnaise is stiff. If the mayonnaise becomes too stiff, you can loosen it by adding a little more lemon juice.