Recipe: Basic Mayonnaise

Makes about 1 cup

1 large egg yolk

¼ teaspoon kosher salt

½ teaspoon Dijon mustard

1-½ teaspoons freshly squeezed lemon juice

1 teaspoon white wine vinegar

¾ cup neutral-flavored cooking oil, such as canola or soybean

1. In a food processor (or in a medium bowl using a whisk) blend egg yolk, salt, mustard, lemon juice and white wine vinegar until the yolk thickens and the color brightens, about 20 seconds in a processor.

2. With the processor running or whisking constantly by hand, add oil in a slow, steady stream. Process until oil is fully absorbed into the egg, about 30 seconds in a food processor.

3. If making ahead, the mayonnaise will keep, covered, in the refrigerator for up to 3 days.

Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

From "Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest" by Kurt Beecher Dammeier with Laura Holmes Haddad