Classic mayonnaise
4 servings
15 minutes
Mayonnaise is a legendary sauce of French cuisine that appeared in the 18th century. According to one version, it was created in honor of the French victory at the Battle of Mahon. Classic mayonnaise has a rich, delicate flavor where oil adds creaminess, eggs provide thickness, and vinegar gives a slight tang. It perfectly complements salads, sandwiches, and hot dishes, making them juicier and more appetizing. Homemade mayonnaise differs from store-bought by its rich natural taste and lack of preservatives. Its preparation requires care: it's important to whip the yolks thoroughly while gradually adding oil to achieve a uniform and airy mixture. After cooling, mayonnaise reaches an optimal consistency and is ready for use. This sauce is a true find for lovers of classic culinary traditions.
1
Separate the yolks from the whites and add salt, sugar, and pepper. Wait until the yolks reach room temperature.
- Salt: to taste
- Ground black pepper: to taste
- Sugar icing (glace): to taste
2
Whisk the yolks for a minute, then add the oil drop by drop, continuing to whisk at maximum speed.
- Chicken egg (large): 4 pieces
- Vegetable oil: 200 ml
3
When the mixture becomes thick enough, add vinegar and whip again.
- Vinegar: 1 tablespoon
4
Put in the refrigerator for a couple of hours.