Mayonnaise (Basic Recipe)

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.