This 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.
2 bowls, one smaller than the other
- 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
- 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.
|Amount Per Recipe||%DV|
|Recipe Size 155g|
|Calories from Fat 1054||99%|
|Total Fat 117.13g||146%|
|Saturated Fat 18.17g||73%|
|Trans Fat 0.0g|
|Total Carbs 2.08g||1%|
|Dietary Fiber 0.2g||1%|