Once in a blue moon I feel the need to make homemade bread. My favorite bread to make is buttery brioche. I love the cakey crumbs, golden-yellow color, and the sweetness in the background. I love to eat it for breakfast with soft scrambled eggs with goat cheese, and jam. And speaking of jams I recently discovered some made by The Copper Pot Food Company. I’ve tried the Peach and Prosecco Bellini, Pear and Ginger, and the Strawberry Vanilla Bean. I’m unable to decide which one I like best. They are for sale at several of the DC area farmers markets.
Now, for lunch or dinner, I like to make sandwiches of extra sharp cheddar cheese and mayonnaise on toasted slices of brioche. Store bought mayonnaise or Vegenaise (which I secretly love) will not do when homemade brioche is involved. So I make homemade mayonnaise. This is really easy to make and tastes so much better than store-bought. This recipe is also customizable to your personal taste. You can use any oil you like (for example, canola oil or olive oil) but I really prefer the clean, neutral taste of grape-seed oil. You could also use all lemon juice or all vinegar as the acidic component. I find a mixture of the two yields the best flavor: lemony with a slight tanginess from the vinegar in the background.
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 1 ½ tablespoons lemon juice
• ½ tablespoon rice vinegar
• Salt, ¼ to ½ teaspoon or to taste
• Freshly ground pepper, to taste
• Pinch of cayenne pepper
• Pinch of sugar
• 1 cup grape-seed oil
• 1 tablespoon heavy cream
1. In a bowl, add egg yolks, Dijon mustard, lemon juice, rice vinegar, salt, pepper, cayenne pepper, and sugar. Mix well with a whisk.
2. Slowly drizzle in the grape-seed oil while whisking vigorously until all the oil is incorporated and the mixture has thickened. Add the heavy cream and mix well. Taste and adjust seasoning as desired.
Adapted from Eggs by Michel Roux.
You can store the mayonnaise in a glass jar in the refrigerator for up to one week. If you feel iffy about using raw egg yolks, you may want to try this recipe for Eggless Mayonnaise by David Lebovitz.