1 large egg yolk at room temperature
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/2 cup French olive oil
1/4 vegetable oil
½ teaspoon wine vinegar
Tabasco or other hot sauce, to taste
1/2 cup whipped cream*
Combine and beat together vigorously the egg yolks, lemon juice, mustard, and salt for 30 seconds. Begin whisking in the olive oil in a very thin, steady stream, increasing the flow after the first 1/2 cup is added. Continue adding the vegetable oil more rapidly. If the mayonnaise gets very thick stop pouring and add the wine vinegar, otherwise add it after the oils have been added. Fold in firmly beaten cream with drops of your favorite hot sauce, to taste.
Refrigerate before and after use.
Yield: 1-1/2 cups
We used egg whites in France, but this yields a richer, tastier mayo
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