| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Sauces, Madison, Guest-chef |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg yolk |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dijon mustard; (or more to taste) |
| 1 |
tb |
Lemon juice =OR=- White Wine Vin |
| 1 |
c |
Light olive oil -=OR=- oil or vegetable oil |
|
|
Hot water |
INSTRUCTIONS
QUICKLY BRING THE EGG to room temperature by setting it in a bowl of hot
water for 2-or-3 minutes, or until the egg no longer feels chilled when
held in your hand. Then separate out the yolk. Combine the egg yolk, salt,
mustard and lemon juice or vinegar in a bowl; set the bowl on a folded
towel to keep it from moving around. Briskly whisk the ingredients together
until they are thoroughly blended; then begin adding the oil, drop by drop
at first, then in gradually increasing amounts. When the oil is completely
incorporated, taste the mayonnaise and add more salt or lemon juice or
vinegar if desired. A very thick mayonnaise can be thinned by stirring in a
spoonful or two of hot water until you get the consistency you want.
Makes 1 1/2 Cups DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15,
1998
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