Page 381 - YC Cooking School

2. With the food processor still on, gradually pour in the oil, in a thin but steady stream

and watch how it magically grows into a beautiful emulsion. Note: Take care not to
add the oil too fast. It may saturate the emulsion, causing the mayonnaise to
separate.
3. Taste and adjust the seasoning if need be.
4. For the remaining four variations, add the following to the ready prepared
mayonnaise:

Variations

Herb mayo

1 Tbsp (15ml) chopped tarragon

1 Tbsp (15ml) chopped chives
1 Tbsp (15ml) chopped flat leaf parsley
1 Tbsp (15ml) chopped basil
Juice of ½ a lemon

Curry mayo

1 Tbsp (15ml) curry powder
½ tsp (2.5ml) chopped chili

1 tsp (5ml) chopped coriander

Cocktail mayo

2 Tbsp (30ml) tomato ketchup
1 Tbsp (15ml) brandy
3 drops Tabasco

Aioli

1 Tsp (5ml) crushed garlic

© Recipe copyright of Franck Dangereux

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