Given that I live with a mayonnaise denier and a toddler who shouldn’t be eating raw egg (if you believe the books of childrearing doom), I don’t go in much for making it. We don’t even have the bought stuff in the fridge. But the other night I was suddenly possessed by the need to whip some up. (These odd compulsions often strike when I have a lot of other, more important things to do. Does that happen to you?)
Really, this is so easy. I made it in less than five minutes – by hand – while supervising the Small Girl “doing some cooking”. Then I shredded a celeriac in the food processor and made a sort of remoulade by adding a little more mustard and lemon juice to thin the mayo down a bit. Both the mayo denier and our daughter wolfed it down. What they don’t know won’t hurt them, etc…
1 free range egg yolk
1/2 clove garlic
good pinch of salt
1/2 tsp Dijon mustard
1tsp white wine vinegar
pinch of sugar
150ml oil (half olive, half vegetable oil), in a jug
more salt, pepper, lemon juice
Crush the garlic with the salt in a mortar and pestle or with the flat side of a knife until it forms a paste. Scrape this into a small bowl and add the egg yolk, mustard, vinegar and sugar.
Whisk together (I use a miniature whisk to add to the fun). Continue whisking with one hand while adding drops of oil from the jug with the other. Increase the drops to a thin, steady stream – don’t go too fast – and continue whisking until you have a thick, glossy, mixture. Voila – c’est mayonnaise!
Add more salt, pepper and lemon juice to taste. Use immediately or cover and refrigerate for up to two days, if it lasts that long.