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1
To make by hand, use a wire whisk to beat the yolk and mustard together in a bowl.
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2
Begin to add the oil as you beat, a little at a time, adding more as each bit is incorporated.
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3
When a thick emulsion formsyoull know ityou can add the oil a little faster.
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4
Depending on how fast you beat, the whole process will take 2 to 5 minutes.
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5
You can add up to 1 1/2 cups oil per yolk (or you can use only 1 cup oil and thin the mayonnaise a little bit with about 1/4 cup hot water, beaten in).
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6
To make by machine, put the yolk and mustard in a blender or food processor and turn the machine on.While its running, add the oil in a steady stream.When an emulsion forms, you can add it a little faster.
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7
Add salt and pepper, then stir in the lemon juice.
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8
If the mixture is thicker than you like, thin with a little hot water, cream, sour cream, or milk.
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9
This can be pretty powerful stuff, essential for Bourride (page 137), good for cooked vegetables or potatoes: Use at least half olive oil.
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10
Add 3 or more garlic cloves to the mix, minced if you are making the mayonnaise by hand, roughly chopped if youre adding it to the blender; some people use 5, 10, or more cloves.
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11
French Style.
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12
Difficult to make by hand, but easy in the food processor and wonderful over cold poached salmon or even hard-cooked eggs.
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13
Use 2 or even 3 egg yolks to start, to make a very yellow, rich mayonnaise.
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14
Once the emulsion is formed and all the olive oil has been added, add 1 fresh tarragon sprig, about 10 watercress sprigs (thick stems removed), 10 chives, and the leaves of 5 parsley stems.
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15
Process until not quite pureed but distinctively green.
