Once you’ve made your own mayonnaise, you may never purchase commercial mayonnaise again. They are two very different sauces. This recipe serves as the sauce for the Green Bean Salad Mimosa, but it can be used in any recipe that calls for mayonnaise. The crème fraîche lightens the finished sauce, but it can be omitted, depending on what the mayonnaise will be used for.
Yield: 1 cup (250 g)
- Juice of ½ lemon
- Sea salt
- 3 egg yolks
- 1 ½ tablespoons (30 g) Dijon mustard
- ⅔ cup (120 ml) grapeseed oil
- 3 tablespoons (60 g) crème fraîche
- Cayenne pepper
- 1 tablespoon (5 g) thinly sliced Italian parsley
Place the lemon juice and a pinch of salt in a mixing bowl and let the salt dissolve. Beat in the egg yolks and Dijon mustard. Slowly pour in the oil while whisking to make a strong emulsion. Add the crème fraîche. Season with paprika and cayenne pepper. Stir in the parsley. Cover with plastic wrap and keep refrigerated.
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