Truffle mayonnaise

Following on from my quick, little post yesterday I am liking the "spontaneous post" - so here's another one from today's lunch.
In need of some mayo for our salad and we have just been to Dijon so have about 8 different types of mustards...mmm...which one to choose...let's go Truffle. Nothing better than home made mayonnaise. In fact, once you've had it, it is difficult to go back to the commercially made stuff, that really has little resemblance to this beautiful emulsion...and it really is not too difficult - just requires a little elbow grease.

Using the simple recipe that comes from one of the original French brothers - the Roux Brothers, Michel, this tasty little spread was made and devoured.

TRUFFLE MAYONNAISE

Ingredients:

• 2 egg yolks (fresh from this morning's market at Clamecy - fresh is best!)
• 1 tablespoon of Dijon mustard - at home in Melbourne I would have gone for my Dijon mustard in the pantry, without giving much thought to the actual origin of it"Dijon" - today, I got to ponder over my selection of mustards that were purchased in Dijon from Maille just last week and choose the flavour I wanted! Crazy stuff!!
• pinch of salt and pepper
• 250ml oil - I used walnut oil but you can use a variety of oils - try and use one that is not too strong in flavour or it will overpower the mayonnaise, for example, olive oil is too powerful, but macadamia nut oil works beautifully
• 1 tablespoon chardonnay vinegar - or other acidic component like lemon juice, or another type of vinegar.

Method:

1. Whisk together egg yolks with the mustard and salt and pepper
2. Gradually add in the oil in a slow steady stream, whisking furiously as you go
3. Once all of the oil is emulsified in the egg yolk whisk in the vinegar
4. Taste and season with salt and pepper
5. Depending on the oil and the mustard you have used, you may need to add a little more vinegar, salt or pepper.

(If standing whisking for about the ten minutes that this takes does not do it for you, then it is possible to do this in a processor, follow the same guidelines, but just using the processor instead, still add the oil in a steady stream whilst the blades are turning).

And lunch is complete!

Bon appétit!

Kim
xo