Creamy Mayonnaise

Distinct from and immeasurably superior to bottled mayonnaise, the creamy, rich character comes from an emulsion of oil, egg, and lemon juice. Dollop onto grilled seafood or chicken; nap over room temperature boiled shrimp or lobster; dress composed salads of tuna, chicken, egg, ham, or potato; use as a dipping sauce for fried seafood or crudités; stir into warm brothy soups, especially fish-based; spread onto croutons and sandwiches.

• 2 large egg yolks
• 1 tsp. fresh lemon juice or white-wine vinegar
• 1/2 tsp. Dijon mustard
• 1 cup vegetable or olive oil
• Salt and freshly ground white pepper

Whisk the yolks, lemon juice, and mustard together until frothy. Slowly whisk in the oil, a drop at a time, until the sauce begins to emulsify. Add the remaining oil in a slow, steady stream, whisking constantly. Season with salt and pepper to taste.