1 egg yolk, room temperature
2 tsp. Dijon Mustard
1 cup olive or vegetable oil (I prefer Spanish Olive Oil)
Salt and pepper to taste
Preparation:
Whisk egg yolk and mustard. Gradually whisk in oil. Season with salt and pepper.
Serving Suggestion:
Fresh mayonnaise is delicious on cold, poached salmon.
History:
Odile taught me to make this mayonnaise recipe. I had only tasted purchased mayonnaise – the kind that comes in a bottle.
Kayak fishing in Huntington Harbor.
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