mayonnaise

Ingredients for 1 servings:

• 2 egg yolks
• ¼ liter vegetable oil, room temperature
• 1 tsp mustard
• 1 pinch(s) of sugar
• Worcestershire sauce
• Lemon juice or vinegar
• Pepper, white, ground
• Salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Basic recipe

Whisk together the egg yolks, mustard, lemon juice, sugar, salt, and pepper until smooth. While stirring constantly, add room-temperature vegetable oil drop by drop. If the mayonnaise thickens, you can increase the amount of oil. Season to taste. Note: If the cold mayonnaise is to be used as a topping for cold fish dishes, stuffed eggs, terrines, etc., mix about 200 g of liquid aspic with 300 g of mayonnaise. My tip: If the mayonnaise curdles during preparation, you must make a new batch by adding another egg yolk, vinegar, and a little more of the curdled mayonnaise. Often, however, stirring in a little hot water is enough to save the mayonnaise. Depending on the intended use, mayonnaise can be thinned with vinegar, sour cream, yogurt, or whipped cream.