SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Friday: What Celeb Left Cameron Diaz Star Struck? And the Biggest Wish Ever Granted on Our Show!

ADVERTISEMENT

Jacques Pépin's Mayonnaise

One of the best of all sauces and perhaps the most useful, mayonnaise is a smooth emulsion of raw egg yolks and oil that lends itself to an infinite number of variations. It’s good with many cold foods: eggs; cooked vegetables such as asparagus, broccoli and artichokes; fresh tomatoes and vegetable salads; poached fish and shellfish; and chicken. I like it made with mustard because it is a powerful binder and, with the yolk, holds the emulsion together. Mayonnaise can be made by hand or in a food processor or blender. The oil should be at room temperature; if it’s cold, the mayonnaise will separate. Like most people, I rely on store-bought mayonnaise for everyday use but for a special party, I always make my own. Whether you use store-bought, handmade, or machine-made mayonnaise, the variations that follow will expand your culinary repertoire.

Serves 2 cups

Originally aired

INGREDIENTS
  • 3 large egg yolks
  • 1 tablespoon Dijon mustard
  • 2 teaspoons tarragon vinegar or white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 tablespoon cold water (if using a food processor or blender)
  • 2 cups oil (peanut or olive oil, or half and half
PREPARATION

To make the mayonnaise by hand: Put the yolks, mustard, vinegar, salt and white pepper in a large bowl. Beat for a few seconds with a whisk. Add the oil slowly, especially at first, whipping vigorously and constantly until all the oil is incorporated.  

To make the mayonnaise in a food processor or blender: Put all the ingredients except the oil in a food processor or blender. Add 1 tablespoon cold water and process or blend for a few seconds. With the motor running, add the oil in a slow, steady stream. It should not take more than a few seconds to get a smooth, creamy mayonnaise.

PRESENTATION
COMMENTS