Mayonnaise

Directions

1. 1
   Whisk the egg yolk, lemon juice, vinegar, mustard, and salt in a mixing bowl; set aside.
2. 2
   Set a kitchen towel in a stable pan, such as a cast-iron skillet.
3. 3
   Set the bowl on the towel.
4. 4
   This will keep it stable while youre whisking in the canola oil.
5. 5
   Begin whisking the egg yolk mixture and slowly add the canola oil by drizzling it in in a thin stream.
6. 6
   Dont go too fast and make sure the oil is being incorporated into the yolk mixture as you go along.
7. 7
   Alternatively, you can use a food processor and feed the oil in through the tube portion of the processor.
8. 8
   If the mayonnaise breaks, and you will know it if it does because it will go from being a thick paste to being oily and watery, there is a fix: Mix 1 egg yolk with 1 tablespoon of water.
9. 9
   Whisking briskly, slowly begin pouring the broken mayonnaise into the egg mixture in a thin stream, watching to make sure that it is being incorporated as you go.
10. 10
    Then continue, adding the rest of the broken mayonnaise a little at a time until it is all incorporated.
11. 11
    Spoon the mayonnaise into an airtight container and refrigerate until ready to use.
12. 12
    Stir 1 minced garlic clove and 2 tablespoons chopped fresh parsley into the mayonnaise before spooning it into the container.
13. 13
    Serve the aioli with raw vegetables as a dip, as a toppingfor fish, or on sandwiches.
14. 14
    Just before spooning the mayonnaise into the container, fold in 1 tablespoon capers, 1 tablespoon chopped shallot, 1 tablespoon chopped red bell pepper, 1 tablespoon chopped tomato, 2 chopped cornichons, and 1 chopped anchovy fillet.
15. 15
    Remoulade is delicious with a variety of cold meats and seafood.
16. 16
    Its also great on sandwiches.