Homemade mayonnaise is so superior to store-bought that it is well worth the effort. Some people are intimidated by the thought of making a mayonnaise, but it is a skill easily mastered. A mayonnaise made with garlic, or aĆÆoli, is one of my favorite sauces for almost everything. In the fall and winter months, garlic cloves may have a green sprouting germ in the center. Cut each clove in half lengthwise before pounding, and remove the bitter germ.
Plain mayonnaise is made this way, but without the garlic, and finished with a few drops of lemon juice or vinegar. It can be flavored in many ways: with the addition of fresh herbs such as parsley, basil, watercress, chervil, tarragon, or chives, chopped or pounded in a mortar; mustard; anchovies, boned and pounded or finely chopped; capers or pickles, rinsed and chopped; or finely chopped chile pepper.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
Peel and slice the garlic. Put it in a mortar along with a pinch of salt, and pound into a smooth paste.
Step 2
In a medium bowl, whisk together about half the garlic, the egg yolk, and about 1/2 teaspoon water (adding a bit of water to the egg yolk at the outset helps to stabilize the mixture). Slowly dribble the oil into the egg mixture, whisking constantly. As the egg yolk absorbs the oil, the mixture will thicken and lighten in color. When it reaches that point, you can add the oil a little faster, still whisking continuously. If the mixture becomes very thick before all the oil is incorporated, thin with a few drops of water. Taste and add more salt and garlic, as desired. If not serving the mayonnaise right away, refrigerate it. Garlic mayonnaise will taste better after about half an hour, and it should be eaten the same day it is made.
