Mayonnaise, Aioli and Remoulade

Ingredients:

Mayonnaise

• 2 large egg yolks
• Pinch of salt
• Dash of pepper
• Juice of half a lemon
• 1&1/2 cups unsaturated oil

Aioli

• 2 garlic cloves
• Dash of salt
• 1 tbsp olive oil
• Dash of Tabasco sauce (optional)

Remoulade

• 1 tbsp cornichons (gherkin pickle), diced
• 1 tbsp capers, chopped
• 1 tsp fresh tarragon, chopped
• 1 tsp fresh parsley, chopped
• 1 tsp Dijon mustard
• 1 tsp anchovy paste (optional)

Method:

Mayonnaise:

Combine the egg yolks, salt & pepper and lemon juice in a food processor and pulse to blend

Set food processor on low and add the oil in a gradual stream

You can adjust the thickness of the mayonnaise by adding water a spoonful at a time to make it runnier, or more oil to thicken

Test the mayonnaise for taste and add more salt & pepper or lemon juice to taste

Aioli:

Work the garlic cloves, salt and olive oil together in a mortar until you get a nice creamy paste

Add the garlic paste (and Tabasco if you wish) to the mayonnaise in a food processor and blend

Remoulade:

Remove the Aioli from the food processor and empty into a large bowl

Add all the ingredients above and mix well. Season with salt & pepper