Madeleine Kamman

Basic Mayonnaise

Preparation info
  • FFR—about

    1½ cups

    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Before you start, remember that it is your responsibility to make sure that your eggs are not contaminated by salmonella. If you have the slightest doubt, use a yolk-free recipe.

Ingredients

  • 2 large egg yolks
  • ¼ teaspoon salt
  • Pepper from the mill
  • 1

Method

With a whisk, mix the egg yolks, salt, pepper, and lemon juice in a tall 1-quart glass bowl until the egg yolks lighten in color. Add the oil drop by drop, stirring vigorously until the emulsion forms. As the sauce thickens, add progressively more oil and as much lemon juice as desired. Also as the sauce thickens, lighten it with some of the salted water. Add the boiling water last and refriger