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Add a photoThis is not a difficult sauce to make, and when you taste it, you'll find it very different from commercial brands.
I use commercial mayo in many things, such as casseroles and salad dressings, but if I'm preparing something where the mayonnaise needs to shine, I make this recipe.
It lasts about a week in the fridge. Unlike commercial mayo, do not leave this version out of the fridge, except to serve it.
Equipment:
wire whisk
ice
2 bowls, one smaller than the other
Ingredients
- 2 large egg yolks
- 1 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 tsp. champagne or white wine vinegar
- 1/2 tsp. good quality Dijon mustard
- 1/2 cup olive or neutral oil, like canola
- salt and pepper to taste
Directions
- Fill the larger bowl half-way with ice, set the smaller bowl on top of the ice.
- Add the eggs, lemon, zest, vinegar and mustard to the bowl, begin whisking.
- When the ingredients are thoroughly combined, begin adding the oil in a slow drizzle.
- Do not stop whisking until the mayonaise is thick and emulsified.
- Add in salt and pepper.
- Use or refrigerate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 155g | |
| Calories 1070 | |
| Calories from Fat 1054 | 99% |
| Total Fat 117.13g | 146% |
| Saturated Fat 18.17g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 420mg | 140% |
| Sodium 47mg | 2% |
| Potassium 53mg | 2% |
| Total Carbs 2.08g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.42g | 0% |
| Protein 5.54g | 9% |
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