Mayonnaise
The Basic Recipe
Preparation info
Difficulty
Easy
Appears in
The Cuisine of the Sun
Published 1990
Homemade mayonnaise is so good and so easy to make that you can learn to make it “les yeux fermés”—that is, practically with your eyes closed. A blender or a food processor will, of course, make the task even easier. Mayonnaise can be used with cold meat, cold fish, and vegetables, or as a dip. It is also the base of innumerable other sauces.
To make 2 cups of mayonnaise:
Ingredients
By Hand
2 1 teaspoon 2 cups about lemon juice or red wine vinegar2 tablespoons - salt
- freshly ground pepper
Method
Have all ingredients at room temperature. Slip a kitchen towel under a small bowl to prevent it from sliding when you beat too vigorously. Put egg yolks and mustard into the bowl and begin beating with a wire whip. After a minute or so, slowly add the oil in a thin stream while continuing to beat. When the mayonnaise begins to thicken, you may add the oil a bit more rapidly, but always beat well after each addition. When the mayonnaise is firm, add the lemon juice, salt, and pepper and beat well.
Cover with plastic wrap and refrigerate. It will keep for about four days.
© 1990 Mireille Johnston estate. All rights reserved.