Chef notes
Since my fridge is usually overflowing with eggs from my chicken coop, I'm always looking for ways to make sure that they get put to good use. Making mayonnaise is one my favorite solutions — it's not only simple, but it's also consistently satisfying. And I love how this spread becomes downright elegant when made from scratch. Not to mention more flavorful than anything you could buy from the store.
Ingredients
- 1 large egg
- 1 large egg yolk
- 1 large clove garlic, peeled and crushed
- 1/2 teaspoon kosher salt, plus more to taste
- 2 cups vegetable or canola oil
- 1 lemon, juiced
Preparation
In the bowl of a food processor, add the egg, yolk, garlic and salt. Process until the mixture is pale and creamy, about 1 minute. With the machine running, begin to add the oil one drop at a time, one second at a time. It's important to start very slow so the oil can emulsify; after a minute, you can start adding the oil a bit faster. Continue processing until the mixture has thickened, 4 to 5 minutes. Add the lemon and 1/4 cup of water, and process until smooth. Taste for seasoning. I like using this the day it's made, but you can surely store a batch in an airtight container in the refrigerator for up to a day or two.
Serve with fries, of course!
