Macaroni & Beef Casserole

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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Homemade Mayonnaise

from The Seafood Cookbook , page 259


1 large egg yolk
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Salt and freshly ground white pepper to taste
1 cup vegetable oil
1 tablespoon fresh lemon juice


1. In a mixing bowl, combine the egg yolk, mustard, vinegar and salt and pepper. Stir with a wire whisk. Add the oil in a thin stream, while beating briskly. When the oil is incorporated, add the lemon juice and blend well.


1 cup