• 1/4 level teaspoon dry mustard or 1/2 level teaspoon of dijon mustard
• 1/2 level teaspoon salt
• 1/2 - 1 tablespoon wine or tarragon vinegar, or lemon juice
• 1/2 pint (1 1/4 cups) good quality olive oil
• Beat for about a minute until creamy.
• Beat in the olive oil, drop by drop (literally, this is so important!), until the mixture begins to thicken.
• Then add the remaining oil, slowly in a stream, until the mixture is thick.
• You can now thin the mayonnaise with a little lemon juice or vinegar to taste.
If your mayonnaise is too thick, simply beat in a little water or thin cream. Even a little dry white wine works wonders too!
If your mayonnaise should curdle simply place a fresh egg yolk in a clean bowl and beat in the mayonnaise very gradually, spoon by spoon until it is all incorporated.
A teaspoon of French mustard can also be used instead of the egg yolk.
With your freshly made mayonnaise you can now make a variety of wonderful French sauces. Here are some great sauces for your everyday dishes and special occasions.
Simply flavour your mayonnaise with a little lemon juice to taste and fold in about one third of a cup (1/8 pint) of thick fresh cream.
A simple sauce made with the addition of just one teaspoon each of grated onion, chopped capers, gherkins, tarragon and parsley.
To the basic mayonnaise recipe, add one tablespoon of thick Tomato Coulis(this is best made from fresh tomatoes), 1/4 teaspoon paprika, and one teaspoon fresh tarragon.
Add one teaspoon of French mustard, one teaspoon of chopped parsley, one teaspoon chopped chervil, one teaspoon of chopped shallots or onions and one teaspoon of chopped gherkin.