Mayonnaise is perhaps the most loved and consumed sauce in the world, now it is almost always bought ready-made and the market offers products whose quality you can be assured of.
However, it is useful to know how to make mayonnaise by hand or with a blender and to appreciate the delicacy of a homemade sauce from time to time.
Here’s how to proceed in both cases: be careful to always use oil and eggs at room temperature (if too cold, the mayonnaise risks not to 'bind'); pour the oil in drops as well as the lemon or vinegar.
If the mayonnaise 'breaks', start all over by whipping a new yolk with the broken mixture poured in drop by drop.
By hand: in a bowl, put the yolks and season with a pinch of salt and one of pepper.
Then start pouring the oil drop by drop while 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 the blender: pour one yolk and one whole egg into the glass, season with salt and pepper, and add two tablespoons of oil and a little lemon juice.
Blend for a few seconds at maximum speed.
When the ingredients are combined, add the rest of the oil and lemon, blend for one more minute.
Adjust with salt, pour into a sauceboat and keep in the refrigerator.
Whisk
Italy
