# 217 Mayonnaise Heaven


Variations: Aioli, Rouille, Tartar Sauce
Homemade mayonnaise is easy to make, delicious, and saves money. We also have three mayonnaise offshoots commonly found in French cooking: Aioli which adds a dimension of garlic and orange flavor; Rouille, mayonnaise dressed up with saffron and cayenne; and Tartar Sauce, the evergreen accompaniment to fish. Caution: it’s important to use pasteurized eggs to avoid salmonella.

Makes 3 cups
4 egg yolks, pasteurized
2 tablespoons mustard
½ teaspoon salt
¼ teaspoon pepper
2 1/2 cups vegetable oil

1 tablespoon garlic, minced
1 teaspoon orange zest

1 teaspoon saffron
1 generous pinch cayenne pepper

Tartar Sauce:
1 tablespoon capers
1 tablespoon cornichons
2 teaspoons fresh parsley
2 teaspoons shallots, peeled

To make mayonnaise:
1. In a food processor fitted with the mixing or chopping blade, process the yolks, mustard, salt and pepper until fully incorporated.
2. With the machine is still running, very slowly add vegetable oil in a very thin stream into the mixture until the mayonnaise is thick and creamy. If the small pusher of your food processor has a tiny hole at the bottom, then pour the oil through the small pusher.
To make aioli:
1. Stir chopped garlic and orange zest into 1 cup of mayonnaise until fully incorporated.
To make rouille:
1. Stir saffron and cayenne into 1 cup of mayonnaise until fully incorporated.
To make tartar sauce:
1. Put the capers, cornichons, parsley, and shallots into the workbowl of your food processor with the chopping blade. Pulse until finely chopped. Add 1 cup mayonnaise, and pulse until fully incorporated.

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Copyright © 2009 Hubert Keller. All rights reserved.