Garlic smashed to a paste with sea salt whisks into egg yolks and mustard, then olive oil trickles in no more than a teaspoon at a time, slowly building a thick, glossy mayonnaise entirely by hand.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Smash garlic with salt to paste on cutting board.
Put garlic paste in bowl together with egg yolks and mustard; whisk until smooth.
Slowly add oil (no more than one teaspoon at a time) to egg yolk mixture, whisking until well incorporated before adding more oil.
As mixture begins to thicken, oil can be added somewhat more rapidly (no more than one tablespoon at a time).
When all oil has been incorporated, whisk in lemon juice.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
