This is the traditional method but takes Raymond Sokolov's advice to use Dijon
mustard. Purists, he explains, will claim mayonnaise doesn't include
Dijon, but, "Purists will tell you anything so long as it makes our life more
difficult". If you do not use Dijon you should use only 3/4 cup of oil. For
newer methods and a method that uses cooked egg yolks see Harold McGee's
The Curious Cook. Important: see Note 3.
Egg Yolk, large
Caution: For one, or even two, recipes don't used kitchen
machinery, just a bowl and wire whip or complete failure is probable. The
yolk sticks to the machine's container, the blades or beaters can't scrape
it off so there isn't enough for the oil and the sauce crashes.
- Set your EGG out long enough to come to room temperature.
Separate the yolk from the white (use the white for something else).
- Place Egg, SALT and DIJON in the mixing bowl and
- Whipping continuously, very slowly dribble in just a little OIL
until the mayonnaise "takes" and has a creamy consistency.
- Now whip in the LEMON JUICE, then continue adding Oil
while whipping. The oil can be streamed in a little faster as you go. If
it's getting too stiff to work, add just a tiny bit of water.
- Whip in PEPPER to taste and adjust consistency with a touch of
water if needed. Refrigerate and use in less than a week.
- Pure Olive Oil (refined) is better than Extra Virgin for
this use for both flavor and because Extra Virgin can interfere with oil
emulsification by the egg yolk. Other neutral flavored oils can be used.
- REPAIR: - If your sauces starts to break, you can
often repair it by beating in another teaspoon of Dijon. A badly broken
sauce can be repaired by starting with a new egg yolk and feeding the broken
sauce as you would the oil.
- This recipe uses raw egg yolk. The danger in this is
rather controversial (for opinions we have
College of Wisconsin and the
Infections from home cooked food have been almost nonexistant and the problem
has been declining overall, but infants, the very elderly and people with
impaired immune systems may wish to avoid raw or soft cooked egg recipes
(including all properly made omelets). In any case, use only eggs that have
been continuously refrigerated and have no cracks in the shell, and observe
proper handling percautions.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch
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