mayonnaise

I recently took a classical sauce class at a local cooking school and was exposed for the first time to the process of making egg-thickened sauces including mayonnaise and hollandaise. It is much easier than I expected and the results are delicious! This mayonnaise is thick, creamy, and flavorful, with strong hints of mustard and lemon. You could add additional fresh herbs, capers, or other spices if you wish to complement a particular dish.

 

  • Egg yolk (2 yolks)

  • Lemon juice (1 and 1/2 teaspoons)

  • Fresh garlic (1/2 teaspoon, pureed)

  • Dijon mustard (1/2 teaspoon)

  • Salt (1/2 teaspoon)

  • Grapeseed oil, or another very light oil (1 and 1/2 cups)

 

  1. In a small bowl, add egg yolk, lemon juice, garlic, mustard, and salt. Whisk to combine.

  2. Very slowly (one teaspoon at a time) add the oil and whisk continuously after adding each teaspoon. The mayonnaise should start to come together (emulsify) after several rounds of adding oil.

  3. Once the mayonnaise has come together, you can stream in more quickly the remaining oil.

  4. If the mayonnaise becomes too thick, add a little bit of water to thin out to desired consistency. Taste and adjust seasoning with additional salt and/or pepper as needed.

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