Preparation info
  • Makes about

    250 milliliters

    • Difficulty


Appears in

All-purpose mayonnaise is made with a neutral oil such as canola or grapeseed, but for certain preparations, such as Vitello Tonnato, in which the flavor is desirable, olive oil may be used instead. Maionese should be used soon after preparing. Pasteurized egg yolks may also be used to avoid the risk of salmonella contamination.