Spike Mendelsohn's Homemade Basic Mayonnaise
Make Condiments at Home
In France, they used to make fun of me about my love of Hellmann's, but if you ask me, it's pretty damn good. If you want to go the extra mile, though, it doesn't get any more basic than this recipe.
Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste.
If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
Main Ingredients: eggs, dijon mustard, sea salt, white wine vinegar
Course: Sauces and marinades