MAKES 1 ½ cups
Lemony, light, silky, and luxurious, this mayo makes just about everything better. Indulge with a dollop of grilled meat, transform it into creamy salad dressing in a flash, or stir it into a can of tuna for instant salad. Mix up a batch every week in the blender or food processor to rediscover creamy salads and sauces.
INGREDIENTS
• 1 large egg
• 2 tablespoons lemon juice
• 1/4 cup plus 1 cup light-tasting olive oil (not extra-virgin!)
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
DIRECTIONS
1. Science! The magic of mayo is that it’s an emulsion: the oil and egg plus lemon create a colloid. You don’t need to understand all the physics, but you do need to bring all of your ingredients to room temperature.
2. In a blender or food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together for at least 30 minutes and up to 2 hours.
3. When the egg and lemon juice are room temperature, add the mustard, salt, and 1/4 cup oil to the canister. Blend on medium until the ingredients are combined. Now the exciting part begins. Your mission is to incorporate the remaining 1 cup of oil by pouring very, very slowly. You want the skinniest drizzle you can manage; this takes about 2 to 3 minutes. Breathe. Relax. Sing to yourself.
4. If you’re using a blender, you’ll hear the pitch change as the liquid begins to form the emulsion. Eventually, the substance inside the blender will resemble traditional mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle. Slowly.
5. When all of the oil is incorporated, revel in your triumph and transfer the mayo to a container with a lid. Mark a calendar with your egg expiration date; that’s when your mayo expires, too.
You know how you could do that?
Use cider vinegar instead of lemon juice for a new twist.
Stir in a few chopped, pickled jalapeños for a kick of heat
