by Sagegreen
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Sagegreen's Notes:
Expand1 egg yolk, room temperature Ask a question about this ingredient
1/2 teaspoon water, room temperature, more to thin if needed later Ask a question about this ingredient
1 pinch kosher or pink himalayan salt, to taste Ask a question about this ingredient
1/4 teaspoon fresh milled pepper, pink or white recommended Ask a question about this ingredient
1 cup excellent quality olive oil, preferably with a peppery finish Ask a question about this ingredient
1/2 teaspoon dry mustard seeds, ground, optional Ask a question about this ingredient
2 tablespoons or more of fresh chopped or processed green herbs, like dill or cilantro, optionally blanched Ask a question about this ingredient
1 tablespoon dried green herbs, like dill, to taste Ask a question about this ingredient
or 1 tablespoons or pickled greens (sorrel) or 1 tsp. capers Ask a question about this ingredient
2 teaspoons Akvavit or cognac, optional Ask a question about this ingredient
1/4 teaspoon ground caraway, optional Ask a question about this ingredient
1/2 cup sour cream, creme fraiche, ricotta, or fage Ask a question about this ingredient
other optional ingredients like garlic and shallots Ask a question about this ingredient
splashes lemon or lime juice, optional Ask a question about this ingredient
To make the CLEAN plain mayo begin by whisking the room temperature yolk together with the small amount of water to stabilize in I recommend a large bowl with a large whisk. If you are planning on using this the same day, then you can whisk in fresh smashed, minced garlic and minced shallots, at the beginning, too. You must use an excellent quality olive oil, preferably one with a peppery finish.
Ask a question about this stepVery slowly drizzle in a tablespoon of the olive oil while continuing to whisk around in one circular direction, then another tablespoon, and another. This mixture should both lighten and thicken in the process. Continue to add the oil slowly whisking it in, continually whisking, until you have incorporated all of your olive oil. If this gets too thick thin with a bit of water or citric juice. Whisk in the salt and pepper: Adjust to your taste. Refrigerate about one hour before use.
Ask a question about this stepFor the GREEN mayo, if you want this to last a few days, then leave out the garlic and shallots and blanch the greens first. Wring these dry, then finely mince your desired greens and whisk those in; add any dried herbs. Refrigerate one hour before using.
Ask a question about this stepFor the CREAM mayo, then add either sour cream, creme fraiche, ricotta, or fage to the chilled mayo, either plain or green, as desired. Whisk the two together. Add any desired spirit such as akvavit or cognac. If you do not use all this up fresh as a dip, on toasted baguettes, etc., this version can be spooned on top of salmon and baked in the oven. Notes: If you prefer to use a blender, then add one whole room temperature egg at the beginning of the process. To work with a stand mixer, you may require an additional room temperature yolk to that as well at the beginning. You will have a larger yield.
Ask a question about this stepThanks so much. This does look like pesto. Green-cream is the way I make mayo.
This is from your friendly editors at Food52.
So glad you posted your recipe! Your photos are beautiful - the green/cream version reminds me of pesto. Love all your ideas for additions too.