Foolproof Lemon-Garlic Mayonnaise

Foolproof Lemon-Garlic Mayonnaise

from cooking.nytimes.com

Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn’t something you’d want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony version makes irresistible dribbles and pools on top of a composed salad, or can be spooned onto the side of the plate and used for dipping. The hot water keeps the mayonnaise smooth and fluffy. For an even lighter texture, use grapeseed oil instead of olive oil.

Ingredients

  • 1 clove garlic, minced
  • 4 oil-packed anchovies, minced (optional)
  • 1 large egg yolk, at room temperature
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice, plus more to taste
  • Salt and freshly ground black pepper

Directions

  1. 1

    In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.

  2. 2

    With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.