Master Recipe
Mayonnaise
makes about 3/4 cup
NOTE: Each time
you add oil, make sure to whisk until it is thoroughly
incorporated. It's fine to stop for a rest or to measure the next
addition of oil. If the mayonnaise appears grainy or beaded after
the last addition of oil, continue to whisk until
smooth.
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
11/2 teaspoons lemon juice
1 teaspoon white wine vinegar
3/4 cup corn oil
INSTRUCTIONS:
1. Whisk egg yolk vigorously in medium bowl for 15 seconds. Add all remaining ingredients except for oil and whisk until yolk thickens and color brightens, about 30 seconds.
2. Add 1/4 cup oil in slow, steady stream, continuing to whisk vigorously until oil is incorporated completely and mixture thickens, about 1 minute. Add another 1/4 cup oil in the same manner, whisking until incorporated completely, about 30 seconds more. Add last 1/4 cup oil all at once and whisk until incorporated completely, about 30 seconds more. Serve. (Can be refrigerated in airtight container for several days.)
VARIATIONS:
Food Processor Mayonnaise
Makes about 11/2 cups
Mayonnaise can also be made in a blender if you prefer.
Use 1 whole large egg, and double the quantities of the other ingredients in the master recipe. In workbowl of food processor fitted with metal blade, pulse all ingredients except oil three or four times to combine. With machine running, add oil in thin, steady stream through open feed tube until incorporated completely. (If food pusher has small hole in bottom, pour oil into pusher and allow to drizzle down into machine while motor is running.)
Lemon Mayonnaise
Follow master recipe, adding 11/2 teaspoons grated lemon zest along with lemon juice.
Dijon Mayonnaise
Follow master recipe, whisking 2 tablespoons Dijon mustard into finished mayonnaise.
Tarragon Mayonnaise
Follow master recipe, stirring 1 tablespoon minced fresh tarragon leaves into finished mayonnaise.
Tartar Sauce
Follow master recipe, stirring 11/2 tablespoons minced cornichons, 1 teaspoon cornichon juice, 1 tablespoon minced scallions, 1 tablespoon minced red onion, and 1 tablespoon minced capers into finished mayonnaise.
Lime-Chipotle Mayonnaise
Follow master recipe, replacing lemon juice and vinegar with 21/2 teaspoons lime juice. Stir 1 tablespoon seeded and minced canned chipotle chiles in adobo sauce into finished mayonnaise.
Garlic Mayonnaise (Aïoli)
Use a chef's knife and 1/4 teaspoon salt to mince 2 medium garlic cloves into smooth paste (see figure 6). Follow master recipe, adding garlic paste in place of salt. Replace corn oil with 3/4 cup extra-virgin olive oil.
Saffron/Roasted Red Pepper Mayonnaise
Makes about 11/2 cups
Dollop this mayonnaise into bowls of fish stew, or use with a seafood salad. This sauce is very similar to rouille, the French roasted red pepper sauce typically served with bouillabaisse.
Mix 1/8 teaspoon saffron threads and 1 tablespoon hot water in small bowl; let stand 10 minutes. Follow recipe for Food Processor Mayonnaise, pulsing saffron mixture; 1 roasted, peeled, and seeded red bell pepper; pinch cayenne pepper; and 1 medium garlic clove, minced to a paste with salt (see figure 6), with all other ingredients except oil. Replace corn oil with 11/2 cups extra-virgin olive oil.