Yes, I know they're artichokes. But do you know what they really are?
This was my first attempt ever at making mayonnaise.
It took a fair amount of steady hand whisking to achieve the finished results (so if you already have a serious case of tennis elbow, consider yourself forewarned). But it was well worth it. I will definitely be making this again. Many, many times.
Because thankfully, we have lots more artichokes in the garden.
1 t. salt
1 t. dry mustard
1/2 t. sugar
2 egg yolks
2 T. freshly squeezed lemon juice
1 c. oil (recipe calls for "Wesson oil"; I used Canola)
In medium bowl, mix together salt, mustard, and sugar. Add egg yolks and 1 T. of the lemon juice and whisk for a minute or two. Add the oil in droplets, whisking all the while. Keep adding the oil very, very slowly, so it incorporates into the mixture. As it thickens up, you can add the other T. of lemon juice. Keep going until all oil is incorporated.
Reed adds a pinch of cayenne pepper, to taste, at the end, but I did not. I also cut this recipe in half, because I wasn't sure how much we'd use or how well it keeps. I will probably cut the recipe in half next time, too.
By the way, after making this I was quite proud of my cooking prowess and thought I'd check in with Julia Child
for the inevitable congratulations. Child says that while "you should be able to make it by hand as part of your general mastery of the egg yolk," she prefers to make it in the food processor. She finds this "takes no skill whatsoever."
Scientific side-by-side comparison: On the left is store-bought mayo. On the right is the one I made myself. Apparently with no skill whatsoever.