Tuesday, June 26, 2012


SIMPLE MAYONNAISEEggs MUST be at room temperature.
  1. Whisk together two fresh egg yolks, salt, 1 teaspoon Dijon mustard and 2 teaspoons of good vinegar in a roomy bowl.
  2. Add two cups of good olive oil very slowly - start whisking the yolk mixture and let the oil fall from the spout, drop by drop in a thin stream until you have achieved a thick, velvety mayonnaise. You must whisk all the time, or use an electric beater. When the mixture thickens up, you may add the rest of the oil faster.
  3. Taste it. Add lemon juice, salt, and pepper to taste

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