Homemade mayonnaise with olive oil and lemon
12 servings
45 minutes
Homemade mayonnaise with olive oil and lemon is a classic of French cuisine that embodies simplicity and sophistication. Its roots trace back to the 19th century when French chefs aimed to create the perfect sauce to enhance dish flavors. This mayonnaise has a rich, silky texture with a light tang from mustard and fresh citrus notes of lemon. Olive oil adds refined depth and a slight bitterness. It pairs perfectly with salads, fish, seafood, and meat dishes, transforming them into gastronomic delights. Preparation requires patience and care as the oil is added gradually to ensure the ideal consistency. This mayonnaise is not just a sauce but a mark of respect for the art of cooking and flavor traditions.
1
Take the eggs out of the fridge two to three hours before making mayonnaise - they should be at room temperature.
- Chicken egg: 2 pieces
2
Separate the yolks from the whites. We won't need the whites.
- Chicken egg: 2 pieces
3
In a large bowl, preferably using an electric mixer, beat the egg yolks, mustard, salt, and pepper.
- Chicken egg: 2 pieces
- Dijon mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Add 1 tablespoon of lemon juice and whip the mixture until smooth.
- Lemon: 1 piece
5
Then, gradually, start pouring in the olive oil in a thin stream while constantly whisking the mixture without stopping. This way, you need to pour in 1/3 of all the oil!!!
- Olive oil: 350 ml
6
If the mixture becomes too thick, gradually add lemon juice. But keep in mind that not all of it will be used, or it will become too acidic.
- Lemon: 1 piece
7
Continue to add oil quickly and constantly whisk the mixture until it becomes thick and strong.
- Olive oil: 350 ml
8
Taste the mayonnaise for salt, add salt if needed.
- Salt: to taste
