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What You Need:
(To make about 2 cups)
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3 egg yolks, at room temperature
1 to 3 teaspoons lemon juice or wine vinegar
½ teaspoon dry mustard
½ teaspoon salt
1/8 teaspoon white pepper
1½ cups olive oil or vegetable oil or a combination of both
2 tablespoons boiling water (optional)
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Translate this recipe:
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| How To Cook: |
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1. 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 yolks vigorously for about 2 minutes or until they thicken and cling to the whisk or beater.
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2. Add a teaspoon of the lemon juice or vinegar and the dry mustard, salt and pepper. Then beat in the oil, ½ teaspoon at a time; make sure each addition is absorbed before adding more. By the time ½ 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.
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3. 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 to use. For mayonnais eaux fines herbes, add 2 tablespoons finely chopped parsley and 1 tablespoon each of finely cut fresh chives and fresh tarragon.
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