MAYONNAISE (Basic Recipe)
The Silver Spoon, Phaidon Press
• 2 egg yolks or 1 egg yolk and 1 egg (see method)
• scant 1 cup sunflower oil
• 2 tablespoons lemon juice or white wine vinegar
• salt and pepper
Mayonnaise is probably the best loved and most frequently eaten sauce in the world. It is almost always bought ready made and there are several good brands available. However, it is useful to know how to make it by hand or in a food processor and it is worth savoring the delicacy of homemade mayonnaise every now and again. Both techniques are described here.
Always make sure that the oil and eggs are at room temperature, if they are too cold, the mayonnaise may not bind.
Add the oil a drop at a time and do the same with the lemon juice or vinegar.
If the mayonnaise separates, whisk a fresh egg yolk in another bowl and gradually whisk in the separated mixture a drop at a time.
To make mayonnaise by hand, put the egg yolks in a bowl and season with a pinch each of salt and pepper.
Add the oil, a drop at a time, beating constantly with a small whisk or wooden spoon.
As soon as the mixture thickens, whisk in a drop of lemon juice or vinegar.
Continue adding the oil and lemon juice or vinegar alternately beating constantly, until all the ingredients are used.
To make mayonnaise in a food processor, place an egg yolk and a whole egg in the food processor, season with salt and pepper and add 2 tablespoons of the oil and a drop of the lemon juice or vinegar.
Process for a few seconds at maximum speed.
When the ingredients are thoroughly mixed add the remaining oil and lemon juice or vinegar and process for 1 minute.
For both methods, taste and adjust the seasoning if necessary.
Pour the mayonnaise into a sauce boat and store in the refrigerator.
For boiled or roasted meat, raw or cooked vegetables or as a garnish.