Mayonnaise (basic recipe)

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 is reliable.

However, it is useful to know how to make mayonnaise by hand or with a blender and to appreciate the delicacy of 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 over by whisking a new yolk with the broken mixture poured in drop by drop.

By hand: in a bowl, put the yolks and season them with a pinch of salt and a pinch of pepper.

Then start pouring the oil drop by drop while mixing the ingredients with a 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 a whole egg into the jar, season with salt and pepper, and add two tablespoons of oil and a bit of lemon juice.

Blend for a few seconds at maximum speed.

When the ingredients are mixed, add the rest of the oil and lemon and blend for a minute.

Adjust the salt.

Pour into a sauce boat and keep in the refrigerator.