This zingy, pink-tinged mayonnaise spices up an old-fashioned aspic, and it also takes the bland out of potato salad, slaw, and deviled eggs. For a lovely traditional mayonnaise, skip the paprika and cayenne, or reduce to a tiny pinch.
1 large egg
1/2 teaspoon salt (plus more, to taste)
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
2 cups vegetable or olive oil (or a combination)
Juice of 1 lemon
1. In medium bowl, combine egg with salt, paprika, dry mustard, and cayenne. Beat with a wire whisk until blended. Add the first cup of oil, 1 tablespoon at a time, whisking thoroughly after each addition to emulsify. Then whisk in remaining cup of oil, ¼ cup at a time. Add lemon juice and continue whisking until thick and smooth. (Alternately, you can mix this in a food processor fitted with a steel blade or in blender set on low speed, adding oil slowly through the feed tube.)
2. Taste and add more salt, if desired.
Makes 2 cups.
This is an extra recipe for an article that originally appeared in our July 2011 issue.