SHOPPING LIST: Cooking Skills: Eggs 2, Chapter 7 (Mayonnaise and Emulsions)

Eggs: the five recipes use 1 yolk and 1 whole egg. The three experiments use about 6 more yolks (you rescue one batch with a fresh yolk). You can use the leftover whites for chapter 6 or freeze them.
Choose Lion-marked eggs. For vulnerable guests, buy a carton of pasteurised egg yolk.

Mayonnaise by hand (4 portions)
[ ] 1 medium egg yolk, at room temperature
[ ] 1 tsp Dijon mustard
[ ] 150 ml sunflower or light rapeseed oil
[ ] 2 tsp lemon juice, or white wine vinegar
[ ] Pinch of salt
    Cupboard check: salt is probably already at home.

Stick-blender mayonnaise (6 portions)
[ ] 1 medium egg, at room temperature
[ ] 1 tsp Dijon mustard
[ ] 1 tbsp lemon juice or white wine vinegar
[ ] 200 ml sunflower or light rapeseed oil
[ ] Pinch of salt
    Cupboard check: salt is probably already at home.

Aioli (4 portions)
[ ] 1 batch hand-made mayonnaise (above), made with half sunflower and half extra-virgin olive oil
[ ] 2 garlic cloves, crushed to a paste with a pinch of salt
[ ] 1 tsp lemon juice, to taste

Tartare sauce (4 portions)
[ ] 4 tbsp mayonnaise (above), or half mayonnaise and half Greek yoghurt
[ ] 2 gherkins, finely chopped
[ ] 1 tbsp capers, rinsed and chopped
[ ] 1 tbsp chopped fresh parsley
[ ] 1 tsp lemon juice

Caesar-style dressing and salad (2 portions)
[ ] 3 tbsp mayonnaise (above)
[ ] 2 tbsp finely grated Parmesan, plus a little to serve
[ ] 1 tsp lemon juice
[ ] ½ tsp Worcestershire sauce (contains anchovy)
[ ] 1 small garlic clove, crushed
[ ] 1 tbsp cold water
[ ] 1 cos or romaine lettuce
[ ] 2 slices day-old bread, cubed
[ ] 1 tsp olive oil