1. Combine milk and cream in heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat and allow to steep and cool slightly.
2. Whisk egg yolks and sugar in medium bowl until egg yolks begin to lighten in color and sugar is fully incorporated. Gradually whisk hot milk mixture into yolk mixture.
3. Return custard to saucepan. Stir over low heat until custard thickens and leaves a path on back of spoon when finger is drawn across, about 5 minutes (do not boil!).
4. Strain sauce into bowl. Serve warm or cover and chill. Sauce will thicken some as it cools.
- 3 large egg yolks
- 1/4 tsp salt
- Pinch cayenne
- 2 Tbsp fresh lemon juice
- 1/2 cup unsalted butter, melted
- Place yolks, salt, lemon juice, and cayenne in a blender. Run the machine on low until fully blended.
- With the machine still running, slowly dribble in the melted butter – the sauce will emulsify into a thick cream. Remove to a bowl and taste for salt and lemon, adjusting if necessary.
- Serve immediately
- 1 egg
- 1 Tbs Dijon mustard
- 1 Tbs white wine vinegar or lemon juice
- ¼ tsp salt
- 1 cup neutral flavored oil (or a combo of neutral oil and olive oil)
- Place egg, mustard, vinegar or lemon juice, and salt in the bowl of a small food processor and run the machine until fully blended.
- With the machine still running, slowly drizzle in the oil in a very thin stream, increasing the flow as the sauce emulsifies.
- When mayo has emulsified into a thick cream, remove to a small bowl or jar, check seasoning, and refrigerate. Use within a day.