Combine the lemon juice, egg yolk, mustard, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 tsp. water in a blender. With the machine running, very slowly pour in the oil in a steady stream through the hole in the blender’s cap. Once the mixture thickens, you can add the remaining oil more quickly. Season to taste with salt and pepper. Use immediately or store covered in the refrigerator for up to 5 days.
Herbed mayonnaise Stir 1 to 2 Tbs. finely chopped herbs into the finished mayonnaise.
Aïoli (garlic mayonnaise) Replace the mustard with 2 cloves coarsely chopped garlic.
Tartar sauce Stir 1/4 cup finely chopped cornichons, 1 Tbs. minced shallots, and 1 to 2 tsp. prepared horseradish into the finished mayonnaise.
Rémoulade Stir 1 Tbs. each finely chopped capers and cornichons; 1 tsp. each finely chopped chives, chervil, and tarragon; 1/4 tsp. each anchovy paste and Worcestershire sauce; and hot pepper sauce to taste into the finished mayonnaise.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips