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Mayonnaise
Mayonnaise can be included in the list of basic because of its versatility. Mayonnaise is a cold sauce made by combining egg yolks with oil. The great thing about mayonnaise is that you can change it up by adding different herbs, spices or garlic.
Ingredients:
1 large, fresh, organic or pasteurized egg yolk
1 pint (2 cups) olive oil
1 teaspoon of dry or Dijon mustard (optional)
1 lemon
Sea salt and freshly ground black pepper
Equipment:
Food processor or hand held whisk
1 medium size bowl
Measuring spoons and cups
1 plastic squeeze bottle (maybe helpful to drop the oil)
Directions:
Place the egg yolk and mustard (optional) into a bowl and begin to whisk the yolk or place in a food processor. While you are whisking start adding the oil slowly, drop-by-drop, making sure that the oil is whipped into the yolk thoroughly before adding the next. If the oil is added to quickly, the droplets will be to large and the sauce will appear broken. After you have blended in about a ¼ cup of the oil and the mixture begins to thicken, you can pour in the rest of the oil in a thin, continuous trickle. Its really helpful if you have someone to hold the bowl for you while you pour and whisk.
If your mayo breaks, adding a little hot water will sometimes bring it back together again.
Once you have used up all of your oil, add a good squeeze of lemon juice and season to taste. Keep mayonnaise covered and refrigerate at all times once it is prepared.
- Add mashed garlic to your egg yolk as you begin to whisk to create a Garlic Aioli
- Mix in chopped basil to create a Basil Mayonnasie