Homemade Mayonnaise

I have made mayonnaise countless times with blender, food processor, and whisk, and though the machines make things marginally easier, all techniques are foolproof if you follow the preceding suggestions along with this recipe. What will change is the texture of the mayonnaise when you make additions. By hand, there will always be bits and pieces of the stir-ins for a more rustic sauce. By machine, the mayonnaise will be smooth and evenly colored.

1 egg yolk

2 teaspoons Dijon mustard

1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon sherry vinegar, white wine vinegar, or freshly squeezed lemon juice

• 1. To make by hand: Put the yolk and mustard in a medium bowl. Beat together with a wire whisk. Begin to add the oil in dribbles as you beat, adding more as each amount is incorporated.
• You’ll notice when a thick emulsion forms, then you can add the remaining oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.
• To make by machine: Put the yolk and mustard in a blender or food processor and turn the machine on. While it’s running, add the oil in a slow, steady stream. When an emulsion forms, you can add it a little faster, until all the oil is incorporated.
• 2. Add salt and pepper, then stir in the vinegar. Taste and adjust the seasoning. Use immediately or refrigerate for about a week (less if using fresh herbs or aromatics).
  Garlic Mayonnaise (Aïoli).
  • A Mediterranean classic, strong stuff, but addictive: Peel 3 to 8 cloves garlic, to taste. If mixing by hand, mince; if using a machine, roughly chop. Use at least half olive oil (you can go all the way if you like) and proceed with the recipe, adding the garlic in Step 2.
  Chile Mayonnaise.
  • Use mild chiles, like ancho, or hot like Thai or dried chipotle: Soak one or two dried chiles in warm water until soft . Drain and pat dry. Or use 1 canned chipotle and a little of its adobo sauce. If mixing by hand, mince the chiles; if using a machine, roughly chop. Add the chile in Step 2.
  Roasted Pepper Mayonnaise.
  • Pretty and complex: Add 1 Roasted Red Pepper or use yellow or orange. If mixing by hand, mince; if using a machine, roughly chop. Add the pepper in Step 2.
  Green Sauce, French Style.
  • Easier by machine: After the mayonnaise is made in Step 2, add to the blender or processor 1 sprig fresh tarragon, about 10 sprigs watercress (thick stems removed), 10 chives, and the leaves from 5 parsley stems. Process until not quite puréed but definitely green.
  Cold Mustard Sauce.
  • Fabulous sandwich spread: Add 1 heaping tablespoon Dijon or whole grain mustard along with the other ingredients in Step 2. Thin with a tablespoon or two of cream—fresh, fraîche, or sour— to the desired consistency.
• MAKES: 1 cup
• TIME: 10 minutes