Mayonnaise Sauce The recipe you are about to read is for the real Italian mayonnaise, not the American version. So, do not expect the same taste as the one you buy at the store. The Italian version is more salty and lemony. If you don’t feel comfortable with the Italian version, you can add a teaspoon of mustard and one of sugar at the ingredients.
Ingredients
100g light olive oil, or vegetable oil
1 egg yolk
1 lemon
Salt
Pepper
Tips
- Do not use eggs or oil that come right out of the fridge. All the ingredients must be at room temperature before you start making the mayonnaise.
- Try to use a warm mixing bowl or blender bowl. It is better to use a tall and small in diameter bowl, than a large one.
- When you start adding the oil, pour it one drop at a time, then pour it very slowly until you reach the desired consistency.
Directions
To make the mayonnaise you can use a blender, or a food processor, or a hand mixer, or an electric mixer (like Kitchen Aid).
First, pour the egg yolk in the blender or mixer bowl, add a pinch of salt and a pinch of pepper (optional), start mixing and add the oil drop by drop.
Once the mayonnaise gets thick and pale yellow, add the lemon juice as desired. Remember that the more lemon you add, the more the sauce gets liquid. So, if you like it very thick, do not put too much lemon. The thickness is obtained by adding more oil to the mix. If the sauce is too liquid, add more oil and keep mixing.
