Classic Mayonnaise
Sauces and Marinades • Author's
Description
A basic classic recipe that pairs well with any dish requiring a rich sauce. The recipe calls for vegetable oil, and we recommend using high-quality extra virgin olive oil.
Ingredients
- Chicken Egg 2 pieces
- Dijon Mustard 1½ spoons
- Vegetable Oil 10 fl oz
- Champagne Vinegar 1 tablespoon
- Lemon ½ pieces
- Salt to taste
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Separate the egg yolks from the whites. The whites can be frozen and used later in desserts.
Step 3
Whisk the egg yolks with a whisk.
Step 4
Add the mustard and whisk again.
Step 5
Slowly pour in the oil in a thin stream while continuously whisking (this will take a few minutes). If you add the oil too quickly, the yolks and oil will separate and will not come together into a smooth mixture.
Step 6
After about half of the oil has been incorporated, add the vinegar.
Step 7
Gradually add the remaining oil while continuing to whisk continuously.
Step 8
Season the mixture with salt.
Step 9
Squeeze lemon juice into the mayonnaise.
Step 10
Store in a sterilized jar in the refrigerator for 5–7 days.
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