“Mayonnaise is one of the finest and most important sauces in classic cuisine. The shame is that few of us ever taste the kind of fresh handmade mayonnaise that deserves such culinary status – and even dedicated home cooks don’t realize that making their own is a simple process that takes only minutes and, if you use a food processor, almost no effort at all, ” Julia Child.
The Julia Child birthday tribute continues. This time with her homemade mayonnaise recipe.
Julia’s Mayonnaise in the Food Processor- 2 egg yolks
- 1 whole egg
- 1 tablespoon lemon juice, freshly squeezed, plus more if needed
- 1 teaspoon Dijon-style prepared mustard
- 1/2 teaspoon salt
- Big pinch freshly ground white pepper
- Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)
Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy.
With the food processor running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Then continue until the remaining 1 1/2 cups of oil are incorporated. Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings.
To learn more about mayonnaise and the very interesting chemistry of many other sauces, please visit my blogger friend, YannChef at Food Lorists.
Rub the fresh swordfish with mayonnaise, fresh ground pepper, and kosher salt. Grill over medium-high heat.
Serve grilled swordfish over a smear of mayonnaise and garnish with herbs: Italian Basil, Purple Basil, Chives, Parsley, Thyme, Dill, Mint.
Moist, pretty, simple, delicious…
Thanks again, JC!
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Oh Poonam – you are so kind! Welcome!
Many thanks Sharona May!
Marie – you are so cute. Herb Art!!!
Heather make some swordfish for your hubby! And the mayo is EASY! Just go slow on the oil.
Thanks Oggi! It is.
I know you would like the mayo Pink!
Well Cynthia – I didn’t invent it. Friends of mine used to rub the fish with store-bought mayo and it didn’t appeal to me. But if you look at the ingredients in this recipe, mostly good olive oil, it makes sense. With homemade, this is really a great technique!
Hi Nicole – you can’t beat a fresh piece of swordfish. I think it has to come from an excellent fishmonger, not the supermarket.
Hi Emiline – love Jimmy, and have for 30 years! Never get tired of him.
Hi Glamah – thank you! Fish and mayo, so simple yet sublime!
Hi Dee- it really couldn’t be easier. But make sure to add the oil
s-l-o-w-l-y.
HI Lori – you can make a small batch in the little bowl of the processor. It’s worth it. You are right on the spoilage, as this recipe has raw egg.
HI Darius T.: it could not be any simpler and definitely worth the effort to make homemade. Smearing a piece of swordfish with homemade mayo is ridiculously easy and produces extraordinary results. Let me know if you try it.