Salsa Maionaise


Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 2 egg yolks (see Note)
  • 3 to 4 tablespoons fresh lemon juice
  • 2


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