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Whisk together two fresh egg yolks, salt, 1 teaspoon Dijon mustard and 2 teaspoons of good vinegar in a roomy bowl.
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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.
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Taste it. Add lemon juice, salt, and pepper to taste
Tuesday, June 26, 2012
SIMPLE MAYONNAISE
SIMPLE MAYONNAISEEggs MUST be at room temperature.
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