In Normandy, we had the honor of dining on many phenomenal meals prepared by our Tante Suzanne. I can distinctly remember the unique and rich flavour of this homemade mayonnaise when she would come to visit us from France. No other version tastes like this one... and I've tried and failed at quite a few. Recently, we had the pleasure of making it with her in her kooky Normandy kitchen, and it was even more fun listening to the instructions in her most poetic French vocabulary. All food and recipes sound better in French. Like velvet! The KEY is the peanut oil ( I never knew this!!) and Lesieur, I am told is the very best authentic French brand.
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So, in a glass bowl, must be glass... whip with a hand mixer, or whisk if you are a very fast whisker only, the following... and very carefully:
1 and 1/2 egg yolks
1 tsp. Dijon mustard
Whip for a minute or so
And then, begin adding the peanut oil, literally drip by drip while whipping. Once the mixture starts to emulsify ( there's that great word again ) let the oil drip in a slow continuous drizzle. Add a tiny bit of lemon juice and salt to taste at the end. Stop when the texture is luxuriously thick and the color will be a rich deep-ish yellow.
This special mayo adds a particularly "golden" flavour to many dishes, either as a light spread and base for hors d'oeuvres, aioli, rouille for French fish soup or any other need for an unctuous condiment.
It is glorious. We are so grateful to have made this with our beautiful sophisticated family chef...Tante Suzanne. It was a great and memorable moment.
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