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Classic Mayonnaise

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  Egg yolks 2
  Dijon mustard 1 Teaspoon
  Salt To Taste
  Freshly ground white pepper To Taste
  Virgin olive oil/Use a mixture of olive and sunflower or corn oils for a lighter textured dressing 1⁄2 Pint (300 Milliliter)
  White wine vinegar/Lemon juice / mixture of these 3 Teaspoon
  Hot water 1 Tablespoon (Optional)

Make sure the egg yolks and the oil(s) are at room temperature; often the cause of the sauce's curdling during mixing is because one or both are too cold.
To make by hand: Put the egg yolks into a mixing bowl and add the seasonings.
Whisk to blend.
Hold the container of oil or mixture of oils in one hand, and leave your 'working' hand free to whisk continually.
Add the oil(s) in a very slow trickle, whisking all the time.
If by any chance there is the slightest sign of the mixture curdling, stop adding the oil and whisk very hard.
If that does not help, you will need to add another egg yolk.
Beat this in and start adding the oil once again.
The 2 egg yolks should absorb the quantity of oil specified but for many people that gives too oily a dressing, so stop when sufficient has been incorporated.
Add the vinegar or vinegar and lemon juice.
The hot water lightens the dressing.
Use at once or cover and refrigerate for 2 to 3 days only.
To make in a liquidizer or food processor: You can use whole eggs if desired.
This makes a much lighter dressing than one made with just the yolks, but it means you cannot add as much oil.
Put the eggs into the goblet or bowl with seasonings.
Keep the motor running at the lowest speed possible.
Gradually trickle in the oil through the feeding funnel, or space in the lid, or with the lid at a slight angle.
When this has been incorporated, add the vinegar or lemon juice and hot water.

Recipe Summary

Side Dish

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