Mayonnaise

Ingredients

• 2 pieces extra-fresh egg yolks
• 220 ml sunflower oil
• 15 ml white wine vinegar
• 3 g fine salt
• 1 pinch ground white pepper

Method

1. Take the eggs out in advance so the yolks come to room temperature: mayonnaise emulsifies more reliably when all the ingredients are tempered rather than cold.
2. Carefully separate the yolks from the whites. Put the yolks in a stable mixing bowl set on a damp towel so it cannot slide.
3. Add the vinegar, fine salt, and white pepper. Whisk until the yolks are smooth, slightly paler, and supple, with no visible grains of salt.
4. Start adding the oil drop by drop while whisking continuously. At first, the sauce should thicken quickly and leave clear whisk marks on the sides of the bowl.
5. Once the emulsion has taken, continue with the oil in a very thin, steady stream. Whisk in quick, small circles, always in the same area, until the sauce is firm and satiny and clings to the whisk without immediately running off.
6. If the mayonnaise becomes too thick before all the oil has been added, loosen it with a small splash of vinegar, then resume adding the oil in a stream. The final texture should be dense, glossy, smooth, and coating, with no oily sheen on the surface.
7. Taste and adjust the seasoning. Serve cool but not ice-cold, with hard-boiled eggs, raw vegetables, shrimp, cold fish, or cold bistro meats.

Nutrition

Per serving

Energy

213.9 kcal

Protein

3.16 g

Carbohydrate

0.28 g

Fat

22.51 g

Fibre

0.03 g

Calcium

0.75 mg

Iron

0.04 mg

Magnesium

0.34 mg