Ingredients

  • 1 egg yolk or whole egg
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground black pepper
  • 1 tablespoon lemon juice or sherry or white wine vinegar
  • 1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil, or a combination
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      249 calories; 27 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 23 milligrams cholesterol; 15 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 cup

Preparation

  1. Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it’s running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert — the “food pusher” — in the top; if it doesn’t, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary.
  2. Garlic Mayonnaise (Aioli) — Add 2 or more (as many as 8) cloves of garlic, to taste. Oil should be made up of at least half olive oil.
  3. Chile Mayonnaise — Add 1 or 2 dried chilis, like ancho, Thai, or chipotle, soaked in warm water until soft, then drained, patted dry, and stemmed and seeded. (Or use 1 canned chipotle and a little of its adobo sauce.)
  4. Roasted Pepper Mayonnaise — Add 1 roasted red, yellow or orange bell pepper.
  5. Green Sauce, French-Style — Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.
  6. Cold Mustard Sauce — Use 1 heaping tablespoon Dijon-style or whole grain mustard. Thin with a tablespoon or two of cream or sour cream to desired consistency.

10 minutes

Dining and Cooking