Homemade Mayonnaise with Olive Oil and Lemon
Sauces and Marinades • French
Description
It's best to use everything at once. However, if you plan to store the mayonnaise in the refrigerator (but no more than one day!!!), add 1 tablespoon of boiled water!
Ingredients
- Chicken Egg 2 pieces
- Salt to taste
- Dijon Mustard 1 tablespoon
- Ground Black Pepper to taste
- Lemon 1 piece
- Olive Oil 10 fl oz
Step-by-Step Guide
Step 1
Two to three hours before making the mayonnaise, take the eggs out of the refrigerator — they should be at room temperature.
Step 2
Separate the yolks from the whites. We won't need the whites.
Step 3
In a large bowl, preferably using an electric mixer, whisk the egg yolks, mustard, salt, and pepper.
Step 4
Add 1 tablespoon of lemon juice and whip the mixture until smooth.
Step 5
Then, gradually, in a thin stream, start pouring in the olive oil while constantly whisking the mixture without stopping. You need to pour in 1/3 of the total oil this way!!!
Step 6
If the mixture becomes too thick, add a little lemon juice at a time. But keep in mind that you won't use all of it, or it will become too acidic.
Step 7
Continue to add the oil more quickly while constantly whisking the mixture until it becomes thick and stable.
Step 8
Taste the mayonnaise for salt, and if needed, add more salt.
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