Advertisement
Mayonnaise
Preparation info
- Makes
1 cup
- Difficulty
Easy
- Ready in
10 min
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
The all-purpose mayonnaise, good for tuna fish or sandwiches, but also for plain cooked fish, hot or cold, or cold chicken or meats.
Ingredients
1 2 teaspoons 1 cup
Method
- To make by hand, use a wire whisk to beat together the egg yolk and mustard in a bowl. Begin to add the oil, a little at a time, as you beat, adding more as each bit is incorporated. Once a thick emulsion forms—you’ll know it—you can add the oil a little faster. Depending on how fast you beat, the whole process will take 2 to 5 minutes.
- To make by mac