Mayonnaise (Basic Recipe)
Sauces and Marinades • French
Description
From the specified proportions of ingredients, you will get 1/2 liter of mayonnaise. To achieve a smooth sauce, the egg yolks and vegetable oil should be at room temperature. It's important to add the oil slowly and in small portions. This mayonnaise can be stored in a sealed container in the refrigerator for no more than a week. You can mix vinegar or lemon juice with one or two tablespoons of Dijon mustard before starting the preparation.
Ingredients
- Whole egg 3 pieces
- Salt to taste
- Ground Black Pepper to taste
- Malt Vinegar 1 tablespoon
- Olive Oil ½ l
Step-by-Step Guide
Step 1
Place the egg yolks in a deep bowl, add salt and pepper, and whisk until smooth.
Step 2
Add vinegar or lemon juice (the same amount) and mix well.
Step 3
While continuously whisking, add the oil, starting with a drop at a time, and when the sauce begins to thicken, add it in a thin, steady stream.
Step 4
If the mayonnaise is too thick, thin it out with vinegar, lemon juice, or warm water.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!