Homemade mayonnaise is so much better than store-bought mayo that you’ll become a convert the first time you taste it. It’s basically an emulsion of liquid, oil, and egg yolk, the egg being the only nonvariable here. You can choose from a wide range of oils, such as extra-virgin olive or corn oil, but I prefer canola oil because it’s not too strong tasting. Though homemade mayo might seem intimidating the first time you make it, the problem is nearly always fixable with the one easy step below. Homemade mayonnaise will keep for up to one week in the refrigerator.

　　

Ingredients

makes 3/4 cup

　　1 extra-large egg yolk

　　2 teaspoons fresh lemon juice

　　1 teaspoon white wine vinegar

　　1/4 teaspoon Dijon mustard

　　1/2 teaspoon kosher salt

　　3/4 cup canola oil

　　

Step 1

Whisk the egg yolk, lemon juice, vinegar, mustard, and salt in a mixing bowl; set aside.

　　

Step 2

Set a kitchen towel in a stable pan, such as a cast-iron skillet. Set the bowl on the towel. This will keep it stable while you’re whisking in the canola oil.

　　

Step 3

Begin whisking the egg yolk mixture and slowly add the canola oil by drizzling it in in a thin stream. Don’t go too fast and make sure the oil is being incorporated into the yolk mixture as you go along. Alternatively, you can use a food processor and feed the oil in through the tube portion of the processor.

　　

Step 4

If the mayonnaise breaks, and you will know it if it does because it will go from being a thick paste to being oily and watery, there is a fix: Mix 1 egg yolk with 1 tablespoon of water. Whisking briskly, slowly begin pouring the broken mayonnaise into the egg mixture in a thin stream, watching to make sure that it is being incorporated as you go. Then continue, adding the rest of the broken mayonnaise a little at a time until it is all incorporated.

　　

Step 5

Spoon the mayonnaise into an airtight container and refrigerate until ready to use.

　　

Aioli Variation

Step 6

Stir 1 minced garlic clove and 2 tablespoons chopped fresh parsley into the mayonnaise before spooning it into the container. Serve the aioli with raw vegetables as a dip, as a toppingfor fish, or on sandwiches.

　　

Rémoulade Variation

Step 7

Just before spooning the mayonnaise into the container, fold in 1 tablespoon capers, 1 tablespoon chopped shallot, 1 tablespoon chopped red bell pepper, 1 tablespoon chopped tomato, 2 chopped cornichons, and 1 chopped anchovy fillet. Rémoulade is delicious with a variety of cold meats and seafood. It’s also great on sandwiches.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.