This bright and zesty mayonnaise gives many opportunities for indulgence, as an alternative dipping sauce to aïoli for Oysters with Parmesan-Polenta Crust and Crispy Golden Squid, with Roasted Autumn Rainbow Vegetables, or to be enjoyed with Four-Hour Aromatic Braised Pork leftovers.
If making mayonnaise by hand, there are two things you need: patience and stamina. If you add too much oil too early in a race to the finish line, your emulsion won’t take and you will have a sad, liquid mess. The key is to thicken the egg yolk first as the basis of a stable emulsion and then add the oil in the thinnest stream possible. A metal pouring spout fitted to the olive oil bottle will do the trick nicely.
For tips on creating a stable emulsion, see the master recipe.
MAKES 1/2 CUP (125 ML)
EQUIPMENT: A measuring cup with a pouring spout; a mini food processor or a standard food processor fitted with a small bowl.
1/2 cup (125 ml) mild-flavored vegetable oil, such as sunflower oil
1 large egg yolk, free-range and organic, at room temperature
1/4 teaspoon fine sea salt, or to taste
1 teaspoon freshly squeezed lime juice
1/2 teaspoon brown rice vinegar or white wine vinegar
2 tablespoons thick Greek-style yogurt or sour cream (optional)
IF MIXING BY HAND
1. Place the oil in the measuring cup. In a medium bowl, whisk the egg yolk and salt for several minutes, until light and thick and beginning to pale in color. While whisking, gradually add just a few drops of the oil and whisk until thoroughly incorporated. Do not add too much oil at the beginning or the mixture will not emulsify.
2. Continue adding the oil a few drops at a time until the mixture begins to thicken. Once you are confident you have a thick, stable emulsion, add the remaining oil in a slow, steady stream, whisking constantly. (The mixture may begin to look oily, even a little gelatinous. Don’t worry: As soon as you add the acid—the lime and the vinegar—the mayonnaise will instantly become smooth and velvety.) Whisk in the lime juice and vinegar. Taste for seasoning. Transfer to a bowl. Fold in the yogurt, if using.
IF USING A FOOD PROCESSOR
1. Place the oil in the measuring cup. In the food processor, combine the egg yolk and salt and pulse until well blended.
2. With the motor running, very slowly add several teaspoons of the oil, processing until the mixture thickens. Keep the motor running and slowly add the remaining oil in a slow, steady stream. Add the lime juice and vinegar and pulse to incorporate. Taste for seasoning. Transfer to a bowl. Fold in the yogurt, if using.
MAKE-AHEAD NOTE: Store the mayonnaise in an airtight container in the refrigerator for up to 3 days.