Joyce Goldstein

Salsa Maionaise

Mayonnaise

Preparation info

  • Difficulty

    Easy

  • Makes about

    2 cups

Appears in

Cucina Ebraica: Flavours of the Italian Jewish Kitchen

Cucina Ebraica

By Joyce Goldstein

Published 1998

Ingredients

  • 2 egg yolks (see Note)
  • 3 to 4 tablespoons fresh lemon juice
  • 2 cups pure olive oil, or part extra-virgin
  • Salt and freshly ground black pepper to taste

Method

Place the egg yolks in the container of a blender or food processor. Add a little of the lemon juice and then process until combined. With the motor running, gradually add the olive oil, a few drops at a time, until a thick emulsion begins to form. Then add the remaining oil in a very thin, slow stream until all the oil is incorporated and the mixture is thick. Add lemon juice to taste and season with salt and pepper. If the mayonnaise is too thick, thin with a little water. Of course, you may also make this in a bowl with a whisk. The resulting texture will be a little lighter.

Variations

You can flavor the mayonnaise in a variety of ways. Among the possible additions are 2 tablespoons capers, rinsed and chopped; 4 olive oil—packed anchovy fillets, drained and chopped; 1 tablespoon grated lemon or orange zest, or to taste; 2 cloves garlic, mashed to a fine paste with salt. For salsa agliata, add lemon juice and garlic to taste plus ½ cup finely chopped toasted walnuts.

© 1998 Joyce Goldstein. All rights reserved.