Homemade Mayonnaise
Serves 1 cup
Chef Tony Baker, Executive Chef of Monterey's Montrio Bistro, makes this mayonnaise to dress his Smoked Chicken and Beet Salad.
2 egg yolks
1 teaspoon Dijon mustard
Juice of 1 fresh lemon
1 clove garlic
1-1/4 cups olive oil (don't use a strong virgin oil)
Salt and pepper to taste
Using a food processor, pulse the egg, mustard, lemon, and garlic to blend. Don't over-mix or air will get incorporated into the emulsion and throw off the texture.
With the machine running, gradually add all of the oil. More oil or a little water can be added to adjust the consistency as desired. Taste and adjust seasonings.
Refrigerate, covered tightly, for up to 3 days.
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