Homemade Mayonnaise a La Craig Claiborne and Pierre Franey
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 2 tablespoons white wine vinegar
- 2 2 cups peanut oil or 2 cups vegetable oil
- salt
- fresh ground pepper
directions
- Put the mustard, egg yolk, and vinegar in a mixing bowl and start beating with a wire whisk or electric beater.
- Gradually add the oil, beating constantly and rapidly with the whisk or beater. Add salt and pepper to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
UPDATE. I tried this again today after buying DIJON mustard ( I had used whole grain Dijon BIG mistake) and it turned out BEAUTIFULLY. I did use an extra egg yolk and an extra tablespoon of Dijon. I can't wait to actually eat it in a salad This was what my first review was This was my first time making homemade mayo so maybe it was just me but this turned out very runny and oily. I had no dijon but used a whole grain dijon. As I was adding the oil it went nice and thick and I should of stopped then ( at around 1/2 -3/4 cup I think) I tried beating extra yolks( 3) and then adding but it is very runny. I might use it in a hot potato salad to not waste it LOL I am wondering if the oil measurements are correct Made for my 3 chefs fall 2008
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!