Ingredients
Equipment
Method
- Step 1Crack eggs, carefully separate the egg yolks, and place the yolks in a mixing bowl. Tip#1 Place the bowl on a wet paper towel to prevent it from slipping.The first minute is crucial. Most importantly, start by incorporating the oil a few drops at a time to prevent the mixture from separating. The mixture will slowly emulsify and thicken. Once this happens, you have graduated to level 2. In level 2, you can be generous with the oil and add more of it faster.
- Step 2Tip #2 Add the seasoning at the end to prevent the seasoning from affecting the emulsification process. Continue mixing until all of the oil has been incorporated. Then add the salt, mustard, vinegar, and lemon juice and mix. This will brighten the mayo, and voila.Store the mayo in a container with a lid and store it in the refrigerator for up to a week.
Nutrition
Notes
Perfect mayo for your sandwiches and pasta salads.