1 egg yolk from a large egg*

1 1/2 tsp fresh lemon juice

1 1/4 tsp white wine vinegar

1/4 tsp table salt

3/4 cup canola oil, divided (alternatively, you an use 1/2 cup olive and 1/4 cup coconut oil)

 

Preparation
1. Whisk** together egg yolk, vinegar, lemon juice and salt in a heavy medium bowl, that can sit sturdily on the counter, for about a minute.
2. Have a 1/2 cup of canola. Continue whisking with your good hand and hold the oil-filled measuring cup with your other hand above the bowl. The oil "spill" from the cup is enough to start you off with incorporating oil into the mixture. Continue to add oil little by little, by tipping the measuring cup slightly to "spill" some more oil as you continue to whisk. Use your 1/4 measuring cup to slowly add the rest of the canola oil, whisking thoroughly before adding more.
It will take a good 10 to 15 minutes of whisking until you get the desired thickness, but it will be worth it. Don't despair if it doesn't look like mayo or become light in color and creamy for what seems like a long time, it will.  

*  According to Sonia and her Cooking Light magazine, you can also add the egg white in for a more whipped texture. 

** You can also use your hand or stand mixer to make your life a lot easier.

Clafoutis...a French custard desert that's a lot of fun to say (kla - fu - tea).  This recipe was a hit at the CSA potluck, made with the fruit I had on hand: blueberries and bananas (not so local).  The great thing about this recipe is that you can substitute any dish.  Traditionally (and one of my grandmother's regulars) is the cherry clafoutis.  Delicious in the summertime, and any other times really.  Should the blueberries make it home....
 
 Blueberry and Banana Clafoutis:
 
Recipe by "The King Arthur Flour" and adapted by Rosa's blog and then myself.

Ingredients:
3 Bananas (not too ripe), sliced
1 ½ Cup Blueberries
1 Lemon, juiced
1/4 Tsp Ground cinnamon
2 Tbs Light brown sugar
For the batter:
3/4 Cup (~85g) Plain white flour (unbleached all-purpose flour)
1/3 Cup (~67g) Castor sugar
1/2 Tsp Salt
3 Large eggs (~50g)
1 1/4 Cups (~285g) Milk
3/4 Tsp Vanilla extract
A few drops of lemon extract or the grated rind of one lemon
Method:
1. Preheat the oven to 190°C (375°F).
2. Thoroughly butter a 22-25cm (10 inches) round pan or ovenproof skillet.
3. Mix together the sliced bananas, the lemon juice, the cinnamon and brown sugar, then arrange the mixture on the bottom of the pan.
4. In a mixing bowl, whisk together the flour, sugar and salt.
5. In a separate small bowl or large mixing cup, combine the eggs, milk and vanilla/almond extract.
6. Beat until thoroughly combined, then whisk into the flour mixture, smoothing ou the lumps.
7. Pour the batter over the fruit in the prepared baking pan.
8. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
9. Serve.