Homemade Mayonnaise

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Title: HOMEMADE MAYONNAISE
Categories: Sauces, Madison
Yield: 1 servings

1 Egg yolk
1/2 ts Salt
1/2 ts Dijon mustard
-(or more to taste)
1 tb Lemon juice
-=OR=- White Wine Vinegar
1 c Light olive oil; -=OR=-
-peanut oil or vegetable oil
Hot water

QUICKLY BRING THE EGG to room temperature by setting it in a bowl of
hot water for 2-or-3 minutes, or until the egg no longer feels
chilled when held in your hand. Then separate out the yolk. Combine
the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set
the bowl on a folded towel to keep it from moving around. Briskly
whisk the ingredients together until they are thoroughly blended;
then begin adding the oil, drop by drop at first, then in gradually
increasing amounts. When the oil is completely incorporated, taste
the mayonnaise and add more salt or lemon juice or vinegar if
desired. A very thick mayonnaise can be thinned by stirring in a
spoonful or two of hot water until you get the consistency you want.

Makes 1 1/2 Cups

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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