Mayonnaise (Basic Recipe)
Sauces and Marinades | French cuisine
⏳ Time
10 minutes
🥕 Ingredients
5
🍽️ Servings
6
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.
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