This no-fuss recipe from the bestselling cookbook Salt, Fat, Acid, Heat is so easy, it’s unforgettable. Author Samin Nosrat, who is host and executive producer of a Netflix show based on her cookbook, uses this mayonnaise to make her Caesar Dressing, which she then transforms into her version of the classic salad that also includes her tasty Torn Croutons.
If you’ve been terrified of tackling your own mayo, don’t be, says Samin. "A mayonnaise is an emulsion, which I like to describe as a peace treaty between oil and water."
Adapted from Salt, Fat, Acid, Heat by Samin Nosrat. Copyright © 2017 by Samin Nosrat. Used with permission by Simon & Schuster. All rights reserved.
Consuming raw egg may increase your risk of foodborne illness.
- 1 egg yolk, at room temperature
- ¾ cup grapeseed oil, or expeller-pressed canola oil
Place the egg yolk in a deep, medium metal or ceramic bowl. Dampen a tea towel and roll it up into a long log, then form it into a ring on the counter. Place the bowl inside the ring, as this will hold the bowl in place while you whisk. (And if whisking by hand is simply out of the question, feel free to use a blender, stand mixer, or food processor.)
Use a ladle or bottle with a nozzle to drip in the oil a drop at a time, while whisking the oil into the yolk. Go. Really. Slowly. And don’t stop whisking. Once you’ve added about half of the oil, you can start adding a little more oil at once. If the mayonnaise thickens so much that it’s impossible to whisk, add a teaspoon or so water—or whichever acid you might be using later on—to help thin it out.
Cover and refrigerate leftovers for up to 3 days.