Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 2 egg yolks
- 3/4 teaspoon salt
- 1/2 teaspoon powdered mustard
- 1/8 teaspoon sugar
- Pinch cayenne pepper
- 4 to 5 teaspoons lemon juice or white vinegar
- 1-1/2 cups olive or other salad oil
- 4 teaspoons hot water
Yield: 1-1/2 cups
Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.
Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.
Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic; press through a fine sieve and blend into mayonnaise.
Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.
Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.
Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.
Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.
Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.
Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.
Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.