The ingredients below make a good, lemony, all-purpose mayonnaise. For a more assertive mayo to turn into aioli (see below), use all olive oil; for a milder mayo, to use as a sandwich spread or tuna salad, use all vegetable oil.
Makes 1 generous cup
½ cup good quality olive oil
½ cup vegetable oil
2 egg yolks
2 teaspoons Dijon mustard
2 tablespoons lemon juice
¼ teaspoon sea salt
Fit the stirring blade into the work bowl. Measure the two oils into one measuring cup. Add the yolks, mustard, lemon juice and salt to the work bowl and blend at speed 4 for 1 minute. Remove the measuring cap from lid and scrape down the sides of the bowl. Blend at speed 4 for 4 minutes while very gradually— drop-by-drop at first—dribbling the oils into the egg yolk mix. When about 1/3 of the oil has been added, the oils can be poured into the bowl in a thin, steady stream. To lighten the mayo at the end, scrape down the sides of the bowl and blend on speed 7 for 30 seconds. Scrape into a storage container, cover and refrigerate for up to 4 days.
Tarragon Mayonnaise: Substitute tarragon vinegar or white wine vinegar for the lemon juice. Add 2 teaspoons chopped fresh tarragon to the finished mayonnaise.
“Roasted Garlic” Aioli: Brown 6 to 8 whole garlic cloves (see Garlicky Chunky Mashed Potatoes, page 68). Use the chopping blade instead of the stirring blade. Add the garlic cloves to the work bowl along with the yolks, lemon juice, and salt. Continue as above.
Remoulade Sauce: To the finished mayonnaise, add 2 tablespoons chopped parsley, 2 tablespoons chopped capers, 1 finely chopped scallion and 3 tablespoons finely chopped dill pickle. Blend on speed 1 for 15 seconds.