An invaluable sauce that has countless uses with both fish (especially poached or fried) and vegetables, not to mention canned tuna. Make it once and, although you’ll probably keep the bottle variety around, you will turn to this time and again. For a stronger mayonnaise, use extra virgin olive oil and add a pinch or more of cayenne.
Recipe information
Yield
makes 1 cup
Ingredients
1
2
1 to 1
1
Need to make a substitution?
Preparation
Step 1
To make by hand, use a wire whisk to beat the yolk and mustard together in a bowl. Begin to add the oil as you beat, a little at a time, adding more as each bit is incorporated. When a thick emulsion forms—you’ll know it—you can add the oil a little faster. Depending on how fast you beat, the whole process will take 2 to 5 minutes. You can add up to 1 1/2 cups oil per yolk (or you can use only 1 cup oil and thin the mayonnaise a little bit with about 1/4 cup hot water, beaten in).
Step 2
To make by machine, put the yolk and mustard in a blender or food processor and turn the machine on.While it’s running, add the oil in a steady stream.When an emulsion forms, you can add it a little faster.
Step 3
Add salt and pepper, then stir in the lemon juice. If the mixture is thicker than you like, thin with a little hot water, cream, sour cream, or milk.
Aïoli (Provençal Garlic Mayonnaise) or All-i-Oli (Catalan Garlic Mayonnaise)
Step 4
This can be pretty powerful stuff, essential for Bourride (page 137), good for cooked vegetables or potatoes: Use at least half olive oil. Add 3 or more garlic cloves to the mix, minced if you are making the mayonnaise by hand, roughly chopped if you’re adding it to the blender; some people use 5, 10, or more cloves.
Sauce Verte (Green Mayonnaise)
Step 5
French Style. Difficult to make by hand, but easy in the food processor and wonderful over cold poached salmon or even hard-cooked eggs. Use 2 or even 3 egg yolks to start, to make a very yellow, rich mayonnaise. Once the emulsion is formed and all the olive oil has been added, add 1 fresh tarragon sprig, about 10 watercress sprigs (thick stems removed), 10 chives, and the leaves of 5 parsley stems. Process until not quite pureed but distinctively green.