Makes approx. 2 cups
Ingredients:
- 3 egg yolks, at room temperature
- 1 to 3 teaspoons of lemon juice or wine vinegar
- 1/2 teaspoon of dry mustard
- 1/2 teaspoon of salt
- 1/8 teaspoon of white pepper
- 1-1/2 cups of olive oil or vegetable oil or a combination of both
- 2 tablespoons of boiling water (optional)
Preparation
- Warm a large mixing bowl in hot water, dry it quickly but thoroughly, and drop the egg yolks into it.
- With a wire whisk, rotary or electric beater, beat the egg yolks vigorously for about 2 minutes or until they thicken and cling to the whisk or beater.
- Add a teaspoon of lemon juice or vinegar and dry mustard, salt and pepper. then beat in the oil, 1/2 teaspoon at a time; make sure each addition is absorbed before adding more.
- By the time 1/2 cup of oil has been beaten in, the sauce should be like thick cream. Add the rest of the oil by teaspoonfuls, beating constantly.
- Taste and season with lemon juice, salt and pepper, if necessary. To make the mayonnaise creamier and lessen the danger of separating, beat in boiling water 1 tablespoon at a time.
- Keep the mayonnaise in the refrigerator, tightly covered, until ready for use.
Note:
For mayonnaise aux “fines herbes”, add 2 tablespoons of finely chopped parsley and 1 tablespoon each of finely cut fresh chives and fresh tarragon.
