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mayonnaise

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Ingredients for 1 servings:

  • 1 large egg yolk (room temperature
  • 1 tsp mustard (Dijon mustard)
  • ½ lemon(s) (juice)
  • Salt
  • pepper
  • 170 ml olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Basic recipe for 250ml

Whisk the egg yolks, mustard, half the lemon juice, salt, and pepper in a bowl until smooth. Whisk in the oil drop by drop until all the oil is incorporated. Season to taste with the remaining lemon juice, if desired. Tip: If you prefer a lower-fat mayonnaise, you can replace some of it with cream cheese. The mayonnaise can be covered and refrigerated for 24 hours. If a mayonnaise curdles, start again with an egg yolk and stir in the curdled mayonnaise drop by drop. Important: All ingredients should be at room temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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