Classic Mayonnaise
4 servings
30 minutes
A basic classic recipe that will go with any dish that requires a fatty sauce. The recipe calls for vegetable oil, but we recommend using the ideal extra virgin olive oil.
1
Prepare all the ingredients.
2
Separate the yolks from the whites. The whites can be frozen and used in desserts later.
- Chicken egg: 2 pieces
3
Whisk the yolks.
- Chicken egg: 2 pieces
4
Add mustard and whisk again.
- Dijon mustard: 1.5 teaspoon
5
Gradually add 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 single mass.
- Vegetable oil: 250 ml
6
After about half the volume of oil is mixed, add vinegar.
- White wine vinegar: 1 tablespoon
7
Gradually add the remaining butter while continuing to whisk continuously.
- Vegetable oil: 250 ml
8
Salt the mixture.
- Salt: to taste
9
Squeeze lemon juice into the mayonnaise.
- Lemon: 0.5 piece
10
Store in a sterilized jar in the refrigerator for 5–7 days.
