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1
Combine the olive oil and vegetable oil in a liquid measuring cup or bowl; set aside.
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2
Whisk the egg yolk, vinegar and 1/2 teaspoon salt in a small nonreactive bowl.
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3
Set the bowl with the yolk mixture on a damp kitchen towel to steady it.
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4
Drizzle in the oil mixture very slowly, whisking constantly.
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5
(The mixture will begin to thicken after about half of the oil is added; if at any point the oil is not incorporating, stop drizzling and whisk until smooth.)
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6
Refrigerate in an airtight container for up to 4 days.
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7
Chimichurri Mayonnaise
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8
Puree 1/2 cup each fresh parsley, olive oil and vegetable oil, 1/4 cup fresh cilantro, 1 tablespoon red wine vinegar, 1 chopped garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon each pepper and ground cumin until smooth.
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9
Make homemade mayonnaise (above) with the herb oil instead of the olive oil mixture.
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10
Honey-Mustard Mayonnaise
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11
Make homemade mayonnaise (above), stirring 1/8 teaspoon turmeric into the olive oil mixture and substituting champagne vinegar for the white vinegar.
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12
Whisk 2 tablespoons whole-grain mustard and 1 teaspoon honey into the finished mayonnaise.
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13
Season with salt.
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14
Spicy Sesame-Ginger Mayonnaise
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15
Mix 1 cup vegetable oil with 2 tablespoons sesame oil.
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16
Make homemade mayonnaise (above) with the sesame oil mixture instead of the olive oil mixture; substitute rice vinegar for the white vinegar.
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17
Whisk 1 tablespoon grated ginger, 1 1/2 teaspoons Sriracha and 1/2 teaspoon each sesame seeds and brown sugar into the finished mayonnaise.
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18
Season with salt.
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19
Photograph by Paul Sirisalee
