So not to be a total asshole with "specialty" ingredients and all - but this recipe really comes together with the specialty ingredient of white truffle sea salt.
I know I know, I'm the worst. I myself feel a strong pang of sadness combined with frustration when I come across an amazing recipe I want to make immediately but - WHOMP - nevermind, I can't because I apparently need Peruvian mushroom cap oil or ground cricket flour or the tears of a small Thai child. And right when I think I can substitute that for the Canadian toddler tears I do have on hand, there's a small asterisks symbol that says "Note: ONLY small Thai child tears will work in this recipe, no subsitutions". It's like CRAP! Guess I'll have to make an Amazon order and wait to make this shiz next week. Thank gawd for Amazon Prime, ammiright?
Anyways...I highly doubt any of you look at this recipe and deem it "SO AMAZING I HAVE TO MAKE THIS RIGHT MEOW"...I mean it's fu**ing mayo for pete's sake. If you're getting super jazzed about mayonnaise, I think you probably have a whole different set of issues that will probably come to light after some extensive psychotherapy.
Ridiculous yammering aside, I suppose what I'm ineffectively TRYING to say is that if you don't have or can't get white truffle sea salt (or are too poor to spend $20 on a vile of salt)...you can substitute it for regular sea salt or the tears of a Canadian toddler (but not a small Thai child). This will yield your classic mayo which...who are we kidding...is still delectable.
Let me just clarify that I am certainly too poor to afford a $20 vile of salt. When I was at the local olive oil and balsamic vinegar store (I'm not kidding...that actually exists and it's easily on of my favorite stores in Charlotte), I kind of just blacked out (as I usually do when I'm about to purchase way too many things) and threw it on the checkout counter as I was paying, not looking at the price. They're such sneaky bastards, adorning their checkout counter with these cute containers of "stuff". Not sure what all the stuff is, but all I know is when I look at it, I'm overwhelmed by how much I want it all...and I usually end up sliding a few things towards my checkout pile...white truffle sea salt was apparently my selection this particular trip. Then I looked at the receipt and was like FML... for $20 this mayonnaise better sing, dance and tuck me in bed.
It didn't do any of those things, but it is indeed DELICIOUS and I would strongly recommend the white truffle sea salt if you can get your hands on it. Also see the note below about using white truffle oil instead of salt.
- 1 egg yolk
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 cup walnut oil, avocado oil or macadmia nut oil (a mild extra virgin olive oil also works if you don't mind a slight olive-y flavor)
- 1/2 tsp white truffle sea salt (or regular sea salt)
- In a food processor, blend the egg yolk, lemon juice and dijon thoroughly.
- In a VERY thin stream, SLOWLY pour the oil into the mixture as you continue to blend it. It is critical that you make the stream slow and thin and incorporate it while the rest is blending to achieve emulsification. If you go too quickly, the oil will just separate and you won't get that thick and creamy mayo consistency.
- Blend until thick and creamy. Add salt and pulse a few times to mix throughout.
- Serve on whatever you're in the mood for! I like using it in lettuce wraps.
Yields: ~ 1/2 cup mayonnaise
NOTE: This recipe ALSO works with white truffle oil. Use 3/4 cup of your base oil and then add white truffle oil to taste up to 1/4 cup.