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1
Spin the egg, mustard, a few drops of lemon juice, and a small pinch of salt in the food processor long enough to blend well.
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2
With the machine going, pour the olive oil in, a few drops at a time to begin, then in a steady stream.
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3
When the mayonnaise has thickened and you have used up almost all the oil, taste and adjust: you will need several drops more lemon juice, and a little more salt, and perhaps, if the sauce doesnt seem thick enough, a little more olive oil blended in.
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4
Thats it.
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5
If you dont have a food processor and want to make the mayonnaise by hand, use just the egg yolk instead of the whole egg.
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6
Drop the yolk in a small shallow bowl and beat constantly with a fork in one hand as you slowly add the olive oil, in droplets at first, then in a steady stream, until thickened.
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7
To make a simple version of a Pistou Sauce thats particularly good with bouillabaisse (page 91), or swirled into a vegetable soup, or added to a green sauce, smash, remove the peel from,and chop fine 2 fat garlic cloves.
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8
Sprinkle a large pinch of salt on top, and mash with the flat of your large knife until you have a paste.
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9
Stir that into about 1/2 cup of your mayonnaise.
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10
Mix in about a quarter of a large red bell pepper, roasted, peel removed, and cut into small dice (or use a roasted pepper from a jar), and season with a large pinch of sweet paprika and a small pinch (at least thats all I like) of hot pepper flakes.Taste, and adjust the seasonings to your liking.
