Homemade mayonnaise with yolks
6 servings
15 minutes
Homemade mayonnaise with egg yolks is a classic of European cuisine, born from the quest for the perfect balance of flavors and textures. Its origins trace back to medieval France, where emulsions became the foundation of culinary art. This mayonnaise features a velvety consistency and a rich flavor with a hint of mustard's spiciness and lemon juice's freshness. It pairs wonderfully with meat and vegetable dishes and serves as a base for many sauces. Its thick structure makes it ideal for sandwiches and salads, while the ability to adjust thickness by adding water is a true find for gourmets. This recipe will give you an essential homemade mayonnaise without preservatives or artificial additives, revealing the beauty of natural ingredients.
1
Whisk the yolks with mustard (paste), sugar, and salt.
- Egg yolk: 3 pieces
- Mustard: 1 teaspoon
- Sugar: 0.5 teaspoon
- Salt: 0.5 teaspoon
2
Carefully add the butter, literally by the teaspoon, without stopping to whisk.
- Vegetable oil: 150 ml
3
When the mixture becomes homogeneous, you can confidently add all the butter and mix well.
- Vegetable oil: 150 ml
4
Add lemon juice and whip the mixture again. If the mayonnaise seems too thick, you can add a little cold boiled water.
- Lemon juice: 5 teaspoon
