A cold, thick, glossy mayonnaise emulsified with egg yolk and neutral oil, lifted solely by the bright acidity of lime.
Ingredients
- 2 pieces fresh egg yolks
- 250 ml sunflower oil
- 2 pieces fresh limes
- 2 pinches fine salt
- 1 pinch ground white pepper
Method
- Bring the eggs to room temperature before starting: a sauce emulsified with ingredients that are too cold comes together more slowly and may break. Set a stable mixing bowl on a damp kitchen towel so you can keep both hands free.
- Carefully separate the yolks from the whites, then place the yolks in the bowl. Add the fine salt and white pepper. Whisk until the mixture is smooth, slightly paler, and beginning to coat the whisk.
- Juice the limes and strain the juice to remove seeds and thick pulp. Add a small portion of the juice to the yolks, then whisk until you have a smooth, supple base.
- Start pouring in the oil in a very fine stream while whisking constantly. At first, the oil should disappear into the yolks before you add more: the sauce should go from liquid to creamy, with a glossy surface and visible whisk marks.
- Once the emulsion is well established, continue incorporating the oil more steadily, still in a stream, whisking in the center and then around the sides of the bowl. The mayonnaise should become thick and satiny and cling to the whisk without immediately running off.
- Loosen and season with the remaining lime juice, adding it gradually until the acidity is pronounced but balanced. The final texture should remain firm, supple, and glossy, not runny.
- Taste and adjust with a little salt or white pepper if necessary. Cover the surface and refrigerate until serving. Serve cold, using a clean spoon, as soon as it is fully set and clean-tasting.
Nutrition
Per serving
- Energy
- 225.1 kcal
- Protein
- 3.44 g
- Carbohydrate
- 3.86 g
- Fat
- 22.59 g
- Fibre
- 1.15 g
- Calcium
- 23.17 mg
- Iron
- 0.11 mg
- Magnesium
- 5.72 mg
