Mireille Johnston

With a Blender

Preparation info

  • Difficulty

    Easy

Appears in

top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Ingredients

  • 2 whole eggs
  • 1 teaspoon Dijon-type mustard
  • juice of 1 lemon
  • 2 cups oil (half peanut, half olive oil)
  • 1 teaspoon salt
  • freshly ground white pepper

Method

Place the eggs, mustard, lemon juice, and 1 tablespoon of the oil in the blender. Cover and blend on low speed for 2 minutes. Uncover; set at low speed again and slowly add the rest of the oil in a steady flow. When the sauce has thickened enough, add salt and pepper. Check and correct the seasonings. Pour into a bowl, cover with plastic wrap, and refrigerate until ready to use.

The following recipes are essentially the basic mayonnaise with the addition of special ingredients.

Mayonnaise Brune

  • 1 cup mayonnaise
  • 2 whole anchovies, filleted, rinsed, and chopped
  • 2 tablespoons finely minced parsley

Mayonnaise Orange

  • 1 cup mayonnaise
  • 1 to 2 teaspoons curry powder or saffron powder (season to taste)

Mayonnaise Ravigote

  • 1 cup mayonnaise
  • 2 hard-boiled egg yolks, passed through a sieve
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 teaspoon capers
  • 1 teaspoon dried tarragon

Mayonnaise Tartare

  • 1 cup mayonnaise
  • 2 tablespoons chopped gherkins
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped parsley

Mayonnaise Verte

  • 1 cup mayonnaise
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely minced chives

© 1990 Mireille Johnston estate. All rights reserved.