Classic mayonnaise

Classic mayonnaise


3 people made this

About this recipe: Perfect for potato salads. Spices or herbs can be added to the recipe.

Lynn Lewis

Serves: 10 

  • 2 medium very fresh egg yolks
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar or lemon juice
  • 1 cup (250 ml) olive oil
  • salt and freshly ground white pepper

Prep:5min  ›  Ready in:5min 

  1. Whisk egg yolks, mustard and vinegar in a medium bowl. Using an electric whisk, add oil, first drop by drop, then in a slow, steady stream. (If mixture curdles or splits, add a little hot water and beat vigorously.) Add salt and white pepper to taste. Refrigerate 1 to 2 days.

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