Mayonnaise is perhaps the most loved and consumed sauce in the world, and it is almost always bought ready-made, with the market offering products of reliable quality.
However, it is useful to know how to make mayonnaise by hand or with a blender and occasionally enjoy the delicacy of a homemade sauce.
Here is how to proceed in both cases: always use oil and eggs at room temperature (if too cold, the mayonnaise may not "bind"); pour the oil drop by drop, as well as the lemon or vinegar.
If the mayonnaise "curdles," start over by whisking a new yolk with the curdled mixture, adding it drop by drop.
By hand: in a bowl, place the yolks and season them with a pinch of salt and pepper.
Then start pouring the oil drop by drop, mixing the ingredients with a small whisk or a wooden spoon.
As soon as the mixture thickens, dilute it with a splash of lemon (or vinegar) and continue alternating oil and lemon until finished.
With a blender: pour a yolk and a whole egg into the blender cup, add salt, pepper, two tablespoons of oil, and a bit of lemon juice.
Blend for a few seconds at maximum speed.
When the ingredients are combined, add the rest of the oil and lemon, and blend for one minute.
Adjust the salt.
Pour into a sauceboat and keep in the refrigerator.
Whisk
Italia
| Energy (kcal) | 811.44 |
| Fat (g) | 89.1 |
| of which Saturates (g) | 13.6 |
| Protein (g) | 2.41 |
| Sale (g) | 0.01 |
