Author Notes
This is my favorite mayonnaise recipe, and frankly gives the best flavor of all mayonnaise's I've tasted. This recipe is originally from an old Classic French Cookbook of mine that I played around with. Instead of using lemon juice I used a white wine vinegar (you can use red as well), and I also used a combination of both olive oil and vegetable oil. Usually this is made with olive oil or vegetable oil, but I ran out of olive oil so I had to combine them both. Either way this recipe is great!! Enjoy! —Xena
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Ingredients
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3
Egg Yolks, at room tempeture
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1 teaspoon
White (or red) Whine Vinegar
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1/2 teaspoon
Dry Mustard
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1/2 teaspoon
Salt
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1/8 teaspoon
White Pepper
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1 1/2 cups
Olive Oil or Vegetable Oil or a combination of both
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2 tablespoons
Boiling Water
Directions
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Warm a large mixing bowl in hot water, dry it quickly, and drop the egg yolks into it.
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With a wire whisk beat the egg yolks vigorously for about two minutes, or until they thicken and cling to the whisk.
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Add the wine vinegar, the dry mustard, salt, and pepper. Then beat in the oil, 1/2 teaspoon at a time; make sure each addition is absorbed before you add more.
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By the time 1/2 a cup of oil has been beaten in, the sauce should be like a thick cream. Add in the rest of the oil by teaspoonfuls, beating constantly.
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Taste and season with whine vinegar, salt and pepper if you need to.
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To make the Mayonnaise creamier, beat in boiling water 1 tablespoon at a time.
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Keep the Mayonnaise in the refrigerator in a tightly sealed container (I used a mason jar) until ready to use. C'est Fini!
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