Mayonnaise From Vic's Recipes Adapted from Essentials of Cooking by James Peterson 1 egg yolk at room temperature ½ to ¾ cup oil - I usually use grapeseed or grapeseed and a little olive oil* 1 teaspoon Dijon mustard 1 teaspoon lemon juice or vinegar (I usually use lemon juice) Combine the egg yolk, mustard, and lemon juice or vinegar 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., vinegar, or even water. *I find extra virgin olive oil too strong on its own for regular mayonnaise. However, if that's what you want to use, James Peterson suggests using a wooden spoon or mortar with a pestle since using a whisk with olive oil will make the mayonnaise slightly bitter. |