Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
- 1 egg
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- Olive oil
Place the yolk into a 2-cup measure or glass bowl and whisk until smooth. Beat in 1 tablespoon freshly squeezed lemon juice and 1 tablespoon water. Beat again and wash the whisk with soap (or break out another whisk). Cover the bowl with a plate and microwave on high; watch carefully. After 10 to 30 seconds (depending on the strength of your oven), the yolk will begin to shake; count to 5, remove the bowl, and whisk.
Repeat the cooking, again counting to 5 when the mixture heaves, and beating with a clean whisk. Cover and let sit 1 minute, then place the bowl in a bowl of cold water and beat -- again with a clean whisk -- until cool.
Proceed as for any other mayonnaise, using no more than one-quarter olive oil or unrefined oil; more than that and the mixture will not emulsifiy as it normally does.) Use refined oil such as canola for the balance.)
Recipe Source: The Curious Cook by Harold McGee (John Wiley and Sons)
Reprinted with permission.