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Aug 20, 2005 14:55 from Ptolemy

I typically halve the recipe and that produces about one quart (yes, imperial. it's near impossible to get any metric containers in this country) and I usually give away some of it. The mayo goes into sandwiches, salad dressing, deviled eggs, and tartar sauce.

I have Bittman's book, and here's Deneb's recipe:

• 1 egg or egg yolk
• dash cayenne
• 1/2tsp dry mustard
• Salt and pepper to taste (hilarious, again)
• 2tsp lemon juice, white wine, Champagne, vinegar - diluted to 1/4cup
• 1c evoo, canola, or other netural oil.

(The garlic is for Aioli, btw.)

Larouse Gastronomique has this one:

• 3 egg yolks
• 5dl olive oil
• 1Tbsp vinegar or lemon juice
• 1tsp salt
• pinch white pepper

And mine from Professional Cooking:

• 8 egg yolks
• 30ml Vinegar
• 10ml salt
• 10ml dry mustard
• pinch cayenne

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• 1.7L salad oil
• 60ml Vinegar
• 50-60ml Lemon juice (to taste, ha!)

And for preps - you can't beat [Alton Brown's fast food processor method].

I use a standard emulsion process with a stand mixer, so it's not as pretty as Alton's way. [Bon Appetit GAHHLIC> msg #11663]