Diary of a Foodie

Parmesan Sauce

Diary of a Foodie: Season One: Anatomy of a Meal II with Lydia Shire

Makesabout 1 1/4 cups
  • Active Time:10 min
  • Start to Finish:10 min
January 2007
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • Pinch of cayenne
  • 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup; see cooks' note, below)
  • 2 to 3 tablespoons chicken broth at room temperature
  • Whisk together yolk, mustard, lemon juice, and salt in a small bowl until combined well. Add oil in a slow stream, whisking until mixture is a thick mayonnaise. Stir in cayenne and cheese, then thin to desired consistency by whisking in broth. Season with salt and pepper.
Cooks' note:
  • To finely grate Parmigiano-Reggiano, use the small (1/8-inch) teardrop-shaped holes of a box or similar handheld grater. Other shaped holes, a Microplane zester, and pregrated cheese yield different volumes.
  • The egg in this recipe is not cooked, which may be of concern if salmonella is a problem in your area.
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