HOMEMADE MAYONNAISE
Provided by Mark Bittman
Categories quick, condiments, dips and spreads
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert -- the "food pusher" -- in the top; if it doesn't, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary.
- Garlic Mayonnaise (Aioli) - Add 2 or more (as many as 8) cloves of garlic, to taste. Oil should be made up of at least half olive oil.
- Chile Mayonnaise - Add 1 or 2 dried chilis, like ancho, Thai, or chipotle, soaked in warm water until soft, then drained, patted dry, and stemmed and seeded. (Or use 1 canned chipotle and a little of its adobo sauce.)
- Roasted Pepper Mayonnaise - Add 1 roasted red, yellow or orange bell pepper.
- Green Sauce, French-Style - Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.
- Cold Mustard Sauce - Use 1 heaping tablespoon Dijon-style or whole grain mustard. Thin with a tablespoon or two of cream or sour cream to desired consistency.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams
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