INGREDIENTS

INSTRUCTIONS

Fill the bottom of a double boiler about halfway with water and bring to a
boil over medium heat. Reduce the heat to low and put the egg yolks in the
top of the double boiler. Cook for 2 to 3 minutes, whisking constantly,
until the yolk thickens and begins to bubble around the edge. (This can
also be done with the egg yolk in a bowl suspended over a saucepan; be sure
the boiling water in the saucepan does not touch the bottom of the bowl.)
Beat in the lemon juice and salt and cook for about 30 seconds more,
whisking, until the juice is completely incorporated. While continuing to
whisk, remove the pan from the heat. Slowly add the oil in a thin stream,
about a teaspoonful at a time, whisking until each teaspoonful is absorbed
before adding the next. Continue until about half the oil has been added
and the mixture has thickened to the consistency of cream. It is vital to
whisk constantly from the time you first put the egg yolk over the boiling
water until this stage is reached; now is the time to give your wrist a
little rest. Whisk in the remaining oil a tablespoonful at a time, until
completely incorporated into the mixture, then whisk in the boiling water.
The mayonnaise should be ready to use immediately and can be kept in the
refrigerator for about 3 days.
VARIATION: Make delightful flavored mayonnaises by substituting 1 cup of
any flavored oil for the olive oil, or by substituting 2 tsp of any
flavored vinegar for the lemon juice.
For Herb Mayonnaise, put 3 Tbsp fresh Fines Herbes (see recipe) into a fine
sieve and blanch by pouring 1 cup boiling water over. Drain and whisk into
the mayonnaise after the boiling water has been added.
YIELD: about 3/4 cup
Recipe by: Homemade in the Kitchen
Posted to EAT-L Digest 28 Jan 97 by Sean Coate <swcoate@PEGANET.COM> on Jan
29, 1997.

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