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Serve one teaspoon mayonnaise on top of chilled clams on the half shell.
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For variations, add 1 tablespoon of any of the following ingredients: roasted garlic, basil chiffonade, chopped chipotle peppers, finely diced roasted red peppers, or prepared horseradish to one cup of mayonnaise.
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In a bowl, combine lemon juice and champagne vinegar.
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In a separate glass bowl, whisk together egg yolk and dry ingredients.
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Add half of the lemon juice mixture to the dry ingredients.
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Mix well before adding any oil.
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Begin adding oil, a little at a time, until it is incorporated into the emulsion.
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The color should lighten once 1/4 of the oil is emulsified.
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Then add the oil in a slow constant stream, whisking continuously.
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After 3/4 of the oil is incorporated, add the rest of the lemon juice mixture.
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Continue to whisk until all of the oil is incorporated.
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Leave at room temperature for 1 hour.
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Refrigerate, covered, for up to 1 week.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
