Mayonnaise

Ingredients

1 pound Parmesan cheese Finely grated for emulsion.

1 pound Dry fettuccine pasta To be cooked past al dente.

1 pound Butter High butter fat, for emulsification.

as needed Pasta water Reserved for sauce adjustment.

1 Eggs Base for mayonnaise.

1 Dijon mustard Flavor enhancer.

1 Lemon juice For acidity, can substitute vinegar.

a pinch Salt Seasoning.

as needed Black pepper Seasoning.

as needed Oil (grapeseed, canola, rice bran) Neutral oil for mayonnaise.

a touch Sugar Enhances flavor.

Equipment

Microplane

Boiling pot

Mixing bowl

Immersion blender

Cup

Directions

Prepare all ingredients and have them close by. The dish comes together quickly.

Grate the Parmesan cheese finely using a Microplane.

Prepare a pot of boiling water with just a little salt.

Use 1 pound of dry fettuccine pasta and cook it just past al dente.

Taste a piece of pasta to check if it’s done.

Turn off the water once the pasta is cooked and transfer the cooked pasta directly into a bowl containing the butter.

Reserve the pasta water for later use. Start melting the butter and mixing continuously.

Add the grated Parmesan cheese gradually and keep stirring until the sauce looks creamy.

Add pasta water if the sauce is too tight until it looks like a cream-based sauce.

Keep stirring to get the pasta creamy. Use a glass bowl for this to prevent the sauce from breaking.

Plate the dish immediately while it's hot. Serve with extra Parmesan cheese on the side, if desired.

Taste the dish and adjust seasoning with more cheese or salt if needed. Mayonnaise should be highly seasoned since it’s a cold sauce.

Mayonnaise is ready to serve. Optionally, add more lemon juice or vinegar and a touch of sugar to enhance flavor.

Mix thoroughly to incorporate all ingredients.

Enjoy the mayonnaise or use it for other recipes like tuna melt.