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Tuesday, June 14, 2016


How to Make Mayonnaise Recipe - preparation 10 minutes

Makes 300ml/½ pint/1¼ cups

2 medium (US large) egg yolks, at room temperature
2 tsp lemon juice or white wine vinegar
1 tsp Dijon mustard
a pinch of sugar
300ml/½ pint/1¼ cups olive oil
salt and ground black pepper

1 Put all the ingredients except the oil and seasoning in a food processor. Pulse briefly until pale and creamy.

2 With the motor running, add the oil through the feed tube, in a steady stream, until the mayonnaise is thick. Thin, if needed, with a little hot water. Season to taste.

3 Store the mayonnaise in a screw-topped jar in the refrigerator for up to three days.

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