This mayonnaise is a perfect condiment for crispy Belgian frites. This recipe was shared with us by chef Michael Formichella.
- Yield: Makes 3 cups
Source: Martha Stewart Living Television
- 3 large egg yolks
- 2 tablespoons champagne vinegar
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 2 dashes Tabasco
- Fine sea salt
- 2 to 2 1/2 cups vegetable oil
In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency.