Julia's Mayonnaise

Julia Child's "Mastering the Art of French Cooking" sits on her stone perch above my kitchen work space - tempting me with adventures in cooking that I have not yet embarked upon and reminding me that there are others out there like me, who believe that butter, like water and air, is essential to life. 

Mayonnaise seemed a perfect first adventure, as I already had all the ingredients lying around... Fresh egg yolks from my lady birds, some olive oil, fresh herbs from my window sill, salt, lemon juice, and a little mustard.

It took maybe 5 minutes to make and the result was a beautiful golden, creamy spread for my bread!

So here it is, the recipe for homemade mayonnaise, adapted from Julia Child's recipe:

• 1 egg yolk at room temperature, add to warmed bowl (I put it in the oven on low for a couple of minutes) and beat yolk with a folk until tacky, about 1-2 minutes

• Add 1 tsp lemon juice, a touch of salt, and a touch of dry or prepared mustard and beat for 30 seconds more

• Drip in oil of choice, beating with wire whisk continuously. As mixture thickens, oil can be added more rapidly until 1/2 to 3/4 cup oil is incorporated per yolk

• Add in fresh chopped herbs if desired and season to taste 

Mission successful! Seen here on ciabatta bread with tomatoes, onions, and purple basil.

Next time though I think I will choose a less flavorful oil than olive oil as I felt it overpowered the less dramatic flavors of the yolk and herbs.