Say Hey-O to the Mayo(nnaise)

And here we are at the end of my first 6-week term.  This whole "accelerated" schooling program is really different from the traditional way you would earn a degree.  It feels like only yesterday I stepped into Le Cordon Bleu in Boston to take a tour.  Yes, that was months ago, but it is hard to believe that I have already completed three courses (and already learned so much).  This week is "finals" week - and boy do they know how to do this!  I have a test every day in my Culinary Foundations I course.  Today was the written exam on Les Cuissons.  Tomorrow we will do herb, spice, and knife kit identification....and, mayonnaise!


Notes to start:
1.  I could have sworn that I had half of a lemon sitting on my counter, just waiting to be used.  Alas, it was not there today when I went to make my mayo.  Had to settle for the lemon juice out of the cute little lemon shaped bottle, humph! 
2.  Caution: your wrist will get sore.
3.  Was feeling a bit mellow/mellow-dramatic (couldn't really tell which one) today when I woke up from my much needed nap.  John Mayer it is!

One-Yolk Mayo

Yield: 1 cup

Difficulty: Easy

Prep time: 10 minutes

Ingredients:

1 Egg yolk

1 cup oil

Mustard

Lemon juice

Salt

White pepper

Water (optional, if needed)

Directions:

In a small bowl, whisk together a squeeze of lemon juice, a small spoonful of mustard, and the egg yolk.  season with some salt and pepper.

Begin incorporating the oil by gradually dripping and whisking it into the egg yolk mixture.  Make sure to pour directly into the area where you are whisking.  Once the oil begins to emulsify with the egg yolk, you may begin to pour it in a slow and steady stream until the mayonnaise is thick and yellow in color.  Season to taste.  (I even added a bit more mustard.  Some people add a splash of hot sauce - the popular choice is Tabasco.) 

Tips:

If you accidentally pour too much oil in at once, stop pouring and keep whisking until it is combined.

If you just cannot get the yolk and oil to come together, taste and try adding a bit of lemon juice or water.

Afterthoughts:

1.  There are no real measurements for the lemon juice or mustard in this recipe.  It's fun to experiment!  I would guesstimate about 2 tsp of each went into my mayo.

2.  I had to add about 1/4 cup more of oil to get the thickness I desired in the mayo.  The general rule is 1 cup  oil to 1 egg yolk, but depending on the amount of lemon juice or what you are using the mayo for - you may need more.

And there you have it!  So much mayonnaise!  It tastes a bit different, I would say, tangier than the store-bought kind.  I really enjoy getting so up close and personal with my food; it makes me appreciate my relationship with it a bit more.  Plus, whisking is a workout!  Any ideas on what to do with it?  My roommate, Alex, suggested potato salad.  I thought spinach and artichoke dip, but that will only make me miss Jenn!  Oy!  The possibilities are endless!