Serve one teaspoon mayonnaise on top of chilled clams
on the half shell.
For variations, add 1 tablespoon of any of the
following ingredients: roasted garlic, basil chiffonade,
chopped chipotle peppers, finely diced roasted red
peppers, or prepared horseradish to one cup of
mayonnaise.
In a bowl, combine lemon juice
and champagne vinegar.
In a separate glass bowl, whisk together egg yolk and
dry ingredients.
Add half of the lemon juice mixture to the dry
ingredients. Mix well before adding any oil. Begin
adding oil, a little at a time, until it is incorporated
into the emulsion. The color should lighten once 1/4 of
the oil is emulsified. Then add the oil in a slow
constant stream, whisking continuously. After 3/4 of the
oil is incorporated, add the rest of the lemon juice
mixture.
Continue to whisk until all of the oil is
incorporated. Leave at room temperature for 1 hour.
Refrigerate, covered, for up to 1 week.
