Sauce
Mayonnaise
SauceOrigin: France
A cold emulsion of egg, oil, acid and seasoning — the base of many sauces.
Prep
15 min
Cook
—
Total time
15 min
Portions
8
Total weight
222 g
Per portion
27.8 g
Ingredients
Method
Start the emulsion
- Bring the egg to room temperature (about 20 minutes out of the fridge). Combine egg, mustard, lemon juice and salt in a bowl.
- Whisk until uniform. Have the oil ready in a jug with a fine spout.
Add the oil
- Add oil drop by drop while whisking vigorously until the mixture thickens and turns pale (the first tablespoon is critical).
- Once thick, add the remaining oil in a thin steady stream, whisking the whole time, until all the oil is incorporated and the mayonnaise stands in soft peaks.
- Taste and adjust lemon and salt. If too thick, whisk in 1 teaspoon of cold water.
Serving
Use as a spread, dip base, or dressing. Bring to cool room temperature for easier spreading if very thick from the fridge.
Storage
Refrigerate in a clean jar up to 3 days. Do not leave at room temperature more than 2 hours. Do not freeze.