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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

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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