Homemade mayonnaise is fabulous as a summer condiment on cold poached fish or ham, even vegetables. This is a French classic for artichoke leaves or asparagus spears. This mayo is not only cream but has a nice mildly acidic zing.
Egg yolk (discard the white)
Vegetable oil
Dijon mustard
Red wine vinegar
Fresh cracked black pepper
Very clean bowl
Whisk
Extreme patience and slow execution
Watch You Tube "How-To" video for instructions (below)
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