Mother-Sauce Mayo
Everyone’s quick to praise aioli, but they’re less willing to profess their love for its more understated cousin: mayonnaise. I, on the other hand, describe mayonnaise as “the home” because you can season it to your liking and put it on just about anything. It’s hard to believe that nearly a cup of oil can be emulsified into one egg yolk, but I assure you that, with some patience, a room-temperature egg can turn into what I consider to be the ultimate mother sauce. It takes a little more effort, yes, but a homemade, hand-whisked mayo makes all the difference in the world.
Ingrediënten
Makes about 1¼ cups
- 1 egg yolk at room temperature
- 1 tablespoon white wine vinegar
- Scant cup sunflower oil
- Salt
- Dijon mustard freshly squeezed lemon juice, or sriracha, for seasoning (optional)
Instructies
- Place the yolk in a large bowl and add the vinegar.
- Using a hand whisk, whisk until combined.
- Continue to vigorously whisk the yolk while you add the oil in very small increments.
- (And when I say small, I mean three drops at a time, especially to start. If you accidentally add too much oil at once, the sauce will break. In this case, your best option is to start over. )
- Continue to add the oil and whisk as the sauce starts to thicken.
- When it becomes very thick and difficult to whisk, add a small splash of cold water and a pinch of salt.
- Continue with this process patiently, until you’ve whisked in all of the oil.
- Continue to add water when you notice the mayonnaise becoming too thick.
- Season with a few large pinches of salt, adding more to taste.
- With most things, and especially with mayonnaise, it’s important to get the salt level correct before you add other seasonings.
- Whisk in the additional seasonings as desired and adjust to your liking.
- Use immediately, or store covered in your refrigerator for up to 4 days
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