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Mayonnaise

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


List of Ingredients

â—¦ 1 large egg
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1 teaspoon Dijon mustard
â—¦ ¼ teaspoon fine sea salt
â—¦ â…› teaspoon freshly ground white pepper
â—¦ ¾ cup olive oil
â—¦ ¾ cup canola oil


Recipe

Place the egg in a bowl, add hot tap water to cover, and let stand for 5 minutes to take the chill off. Crack the egg into a food processor. Add the lemon juice, mustard, salt, and white pepper. Combine the olive and canola oils in a glass measuring cup. With the processor running, add the oils through the feed tube in a slow, steady stream and process until the mayonnaise is thick. Add 1 tablespoon hot water and process briefly; the texture will become noticeably creamier. Taste and adjust the seasoning. Use at once, or cover and refrigerate for up to 5 days.

Return to the saucepan and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring frequently, until reduced to about 2 cups, about 30 minutes. Season with salt and pepper. Cover and keep the sauce warm over very low heat.

Makes about 1 ½ cups