Standard Mayonnaise

New York Times Food Section - August 2, 2000

 

1	egg yolk
1	small garlic clove, crushed
1 t	Dijon or English mustard
2 t	lemon juice
	sea salt to taste
1 C	peanut oil or vegetable oil

 

 

1.    In a small bowl, whisk together egg yolk, garlic, mustard, lemon juice and a large pinch of salt.

 

2.    Beginning a drop at a time, whisk in oil.

 

3.    As it emulsifies, add oil a little faster in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.

 

 

Notes:

 

• Yield: about 1 1/4 cups.
• We always use vegetable oil.

 

• Variation 1: Add 1/4 C walnut oil.
• Variation 2: Reduce lemon juice to 1 t, add truffle oil to taste.
• Variation 3: Add 3t heavy cream