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Mayonnaise

  • 1serving

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, C, E
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 egg yolks , from cage-free eggs

  2. 1 teaspoon(s) Dijon mustard

  3. 1 teaspoon(s) white wine vinegar

  4. Salt

  5. Freshly cracked black pepper

  6. 1 cup(s) sunflower or canola oil

  7. 2 teaspoon(s) lemon juice

Instructions Jump to Ingredients ↑

  1. Ensure that all the ingredients are at room temperature, in particular the eggs and oil: this makes emulsifying easier.

  2. Put the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper.

  3. Place the bowl on a dampened dishtowel, to keep it steady, and gradually pour in the oil in a thin stream, whisking all the time with the other hand, until it begins to thicken and forms an emulsion.

  4. When all the oil has been incorporated and the mayonnaise is thick, stir in the lemon juice and adjust the seasoning to taste.

  5. Variation: Light Mayonnaise. Fold 1/3 cup lightly whipped heavy cream into the basic mayonnaise.

  6. Variation: Curry Mayonnaise. Also called Sauce Indienne. Add 1 tablespoon mild curry powder to the basic recipe.

  7. Variation: Pesto Mayonnaise. Add 1/4 cup pesto to the basic recipe. Particularly good with cold artichokes or as a dip for vegetable crudités.

  8. More Mayonnaise Variations:

  9. Gribiche Sauce Tyrolienne Sauce Aioli Rouille Sauce Avocado Sauce Fennel Mayonnaise Tartar Sauce Red Wine Mayonnaise Thousand Island Sauce Green Sauce Seville Sauce

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