Homemade Mayonnaise

Pantry and Fridge

Infinitely better than store bought.

Ingredients

2 egg yolks

1 tsp salt

1 /2 tsp Dijon mustard

1 1 /2 tsp lemon juice, freshly squeezed

1 tsp white vinegar

1 cup cottonseed oil or light vegetable oil

Instructions

In a small mixing bowl, whisk together the egg yolks, salt, and mustard. When mixture becomes light in color, add lemon juice. Slowly drizzle in oil, whisking constantly. After adding half of the oil, stir in vinegar. Continue whisking and add remaining oil.

May be held refrigerated for one week.

Yield: 1 1 /2 cups

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com