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Homemade Mayonnaise With Variations


2 egg yolks
1 teaspoon red wine vinegar
1/2 juice of half lemon
1/4 teaspoon white pepper
1/8 teaspoon salt
dash Tabasco sauce
dash Worcestershire sauce
1/2 cup olive oil
1/2 cup vegetable oil

(If you use a food processor, you will no doubt have the perfect mayonnaise, a mixing bowl takes more effort.)

Place all ingredients, except the oil, in the food processor. Start the motor. SLOWLY, drip by drip, add the oil. Once an emulsion starts (it starts to thicken), you can add the oil more generously. Adjust seasonings, more salt, pepper, lemon. This will last 5-7 days in the refrigerator.

Variations:
Aioli: add chopped garlic
Basil: chop basil and add
Cilantro: add chopped cilantro and fresh lime juice
Sun-dried Tomato: soak first in hot water; drain, chop and add
Tartar Sauce: add chopped pickle, onion and roasted red peppers
Thousand Island: make like Tartar Sauce but add catsup and hard cooked egg




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.