Lisa at Champaign Taste had the nifty idea to celebrate Julia Child's birthday today by making one of her recipes. I decided to make mayonnaise because I've never done it and always wanted to. To make it even easier, Julia gives Blender Mayonnaise as a variation in Mastering the Art of French Cooking--I couldn't put it off any longer.
I want to say I'm a little embarrassed that I haven't done it before--it was soooo easy.
Julia Child's Blender Mayonnaise
1 whole egg
1/4 tsp dry mustard (I used prepared because I couldn't find dry)
1/2 tsp salt (I used kosher)
1 tbs white wine vinegar (or Julia says you can use lemon juice)
1 cup olive oil (or a mixture of oils)
I put the 1st 3 ingredients in my food processor (figuring it would work as well as the blender--which it did) and whirred it for 30 seconds; added the vinegar and let it go 10 seconds more. Then I poured the oil very slowly into the feed tube--in fact, I put it in by dripped spoonsful, because Julia was emphatic about the need for slowness. I could see it turning into mayonnaise right then and there--it was like a chemistry experiment (and more successful than most of mine were in Sister Gabriella's class).
And voila--le mayonnaise (la mayonnaise?).
I tried it immediately on the classic cheese and tomato-from-the-garden sandwich.
Postscript: I just read on megnut that mayonnaise is (possibly) 250 years old this summer. Glad to have observed two anniversaries in one.