Yes, you can make mayonnaise—even fancy mayonnaise. This recipe from D.I.Y. Delicious (Chronicle) will spice up any sandwich.
Meyer Lemon and Parsley Aioli
Time Required: 10 to 15 minutes active
Yield: about 2/3 cup
The word aioli is often misused to describe and flavored mayonnaise. But it seems fitting to use the term aioli to indicate that this is special mayonnaise. Follow this basic recipe to make any variety of mayonnaise you like. Depending on how you are serving it, or your inclination, you might want to add cayenne, capers, anchovies, different types of herbs, or chopped, canned chipotle chiles. This is lovely in vegetable sandwiches, in BLTs, as a dip for roasted asparagus, or as a dressing base for potato salad. My very favorite use for Meyer Lemon and Parsley Aioli is to spread it on croutons and float them like buoys in Sustainable Seafood Stew. Of course you may make this in a food processor, but washing slippery mayonnaise out of a food processor always makes me cranky, while whisking it by hand is quick and soothing.
1 garlic clove, peeled and left whole
1 egg yolk, at room temperature
1/2 cup good, but not too pungent, olive oil
2 tablespoons fresh Meyer lemon juice, at room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground black pepper
Pound the garlic to a paste in a mortar and pestle with a pinch of salt. Set aside.
In a medium bowl, whisk the egg yolk until smooth. Add the oil a few drops at a time, whisking continuously, and making sure that each addition of oil is incorporated fully before adding more. You can begin adding the oil more quickly about halfway through the process because the more oil the egg has incorporated, the less likely the aioli is to separate.
When all the oil is incorporated, and the aioli becomes very thick and yellow, like lemon pudding, add the lemon juice a little at a time, whisking continuously. If you want your aioli to have a thinner consistency, add warm water a few drops at a time. Stir in the parsley and the garlic paste and season to taste with salt and pepper. Transfer to a jar and seal. The aioli will keep, refrigerated, for 3 or 4 days.
To make in a food processor, follow the same procedure, adding the oil a little at a time through the feed tube while processing continuously.
From D.I.Y. Delicious (Chronicle), by Jane Hornby. Reprinted with permission from the publisher. Read our review of this book.