Mayonnaise

Emulsifying a sauce can be a bit tricky at first, but I’ve found a few ways to make the process go smoothly. A key factor is keeping everything quite cold: Higher temperatures mean there’s a greater chance of separating, so we refrigerate everything but the salt about an hour ahead of time. Another helpful move is using a food processor—and keeping the machine cold, too, by buzzing up some ice before you begin. Of course, you can also make the mayonnaise by hand with a whisk. Just make sure