What I enjoy during the summer is experimenting with different flavors of mayonnaise, depending on what is on the menu. For example, this mayo made with Calvados is glorious when paired with thinly sliced, cold pork tenderloin loaded onto slices of a crusty baguette. You may add thinly sliced tart apples to the sandwich.
Calvados Mayonnaise
Makes about 1 cup
1 large egg yolk
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
Pinch or two of salt
1 cup vegetable oil
1 to 2 teaspoons Calvados (according to your taste)
A few drops of fresh lemon juice
Fresh ground black pepper
Have a clean bowl with a rolled towel wrapped around the base to prevent it from skidding around as you whisk. Whisk together the egg yolk, mustard, vinegar and salt. Whisk in the oil, drop by drop, gradually increasing it into a thin stream until the mixture thickens. Gently whisk in the Calvados, lemon juice and pepper to taste. Store in the refrigerator until ready to use.
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