Makes 1 cup
Preparation time: 10 minutes
- 2 raw egg yolks, at room temperature
- ½ tsp. coarse sea salt or kosher salt
- ½ tsp. mustard powder or Dijon mustard
- 1 tsp. lemon juice
- 1 tbs. white-wine vinegar or cider vinegar
- 1 cup olive oil
- Pinch of sugar (optional)
Place the egg yolks in a blender or mini food processor. (Because this recipe makes only 1 cup, a full-size food processor may be too big to aerate the eggs properly.) You can also whisk the mixture by hand. Process or whisk the egg yolks until they are light yellow and frothy. Add the salt, mustard powder, lemon juice, and vinegar and process or whisk until blended. With the motor running (or whisking vigorously), slowly drizzle in the oil in a light, steady stream. The mixture will thicken as the oil emulsifies, but don’t stop until you have added the entire cup of oil. When all the oil is blended, stop the motor (or take a whisking break), open the bowl, and taste. Add more salt and sugar, if desired. Serve after one hour or refrigerate for up to three days.
Chipotle Mayonnaise: Add 1 teaspoon adobo sauce from a jar of chipotles en adobo to the finished mayonnaise. You get all the flavor without all the heat.
Piquant Mayonnaise: Add 1 teaspoon grated onion to the finished mayonnaise.
Curry Mayonnaise: Add 2 teaspoons mild curry powder when you add the mustard powder at the beginning of the recipe.
Tarragon Mayonnaise: Substitute tarragon vinegar for white-wine vinegar and add 1 tablespoon minced fresh tarragon to the finished mayonnaise.
Harissa Mayonnaise: Harissa is a North African condiment made from hot chilies. You can find it online or in specialty stores. Add 1 tablespoon harissa to your finished mayonnaise and stir to combine. It makes a great spread for turkey and Havarti cheese sandwiches.
Herbed Mayonnaise: Mince and combine 1 tablespoon each to finished mayonnaise: parsley, chives, tarragon, red bell pepper, and hard-boiled egg (optional). Add 1 tablespoon sweet pickle relish, and stir until well blended. (Pictured above)