We’re kicking off our “Master Cooking Tips” series with how to make mayonnaise. French Master Chef (a designation assigned to less than 50 chefs in the United States), Rene Bajeux will give us weekly tips and tricks to increase your culinary prowess.
Chef Rene was born and raised on a farm in Lorraine, France where food and cooking were an integral part of his everyday life. He went on to get his culinary degree and has circled the world cooking in acclaimed restaurants. In 1997, Bajeux moved to New Orleans and took command of The Grill Room at the Windsor Court Hotel, where he maintained its coveted five-star designation from the Mobil Travel Guide, as well as its AAA five-diamond designation. In 2001, he opened René Bistrot, a destination for authentic French cooking in New Orleans; it was listed among Esquire Magazine’s “Best New Restaurants” the following year. Among the many other accolades, he has received along the way are 2001 Chef of the Year from the American Tasting Institute; inclusion among “America’s Top Tables,” Gourmet Magazine; and James Beard Outstanding Member, 1997-2000. He uses his many years of experience to lead a charcuterie program and train culinary teams members throughout Dickie Brennan & Company in classic techniques.
Without further ado, here is Chef Rene Bajeux’s recipe for homemade mayonnaise
2 Cups of Olive Oil
3 tablespoon Dijon Mustard
4 Egg Yolks
2 teaspoons lemon juice
Salt and Pepper to taste
Whisk egg yolk and mustard until emulsified. Slowly add olive oil and continue to whisk. Next, add lemon juice and whisk until incorporated. Season with salt and pepper to taste.
Pro Tip: If you add the oil too quick it will break. If this happens, let it sit for a moment and then add a couple drops of cold water to the side of the bowl and whisk slowly at first and then quickly. This should fix the broken mayo!