Lemon Mayonnaise / Mayonnaise Citronnée

There are many myths about mayonnaise. One is that all the ingredients need to be at the same temperature, but it’s not true. The only thing that will guarantee the success—emulsion—of mayonnaise is the speed with which you add the oil. That speed is SLOW. You can make mayonnaise in a blender or food processor, but it will not be as good as that made by hand.

The zest from 1 lemon (preferably organic)

1/2 teaspoon sea salt

1 teaspoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

2 large egg yolks

1 cup (250 ml) peanut oil, or other neutral oil

1/4 cup (60 ml) fine quality extra-virgin olive oil

1. Mince the lemon zest, and put a small bowl over it so its flavor doesn’t fly away.

2. Place a wet towel under a medium-sized, nonreactive bowl to keep it from sliding around. (Or use a mortar and pestle.) Put the salt, mustard, and lemon juice in the bowl and whisk them together. Whisk in the egg yolks, then very slowly, in a fine stream, whisk in the oils. The mixture will thicken as you whisk. You can stop adding oil when it gets to the thickness you prefer. Stir in the lemon zest, then season to taste with lemon juice.

Makes about 1-1/4 cups (310 ml)

Susan Herrmann Loomis teaches cooking classes in Normandy and Paris. www.onruetatin.com. Find her cookbooks in the France Today Bookstore.

Originally published in the June 2012 issue of France Today