Ingredients
- Egg yolks: 2 large (at room temperature)
- Mustard (Dijon type): 1 generous tablespoon (helps stabilize emulsion)
- Vegetable oil: 250ml to 300ml (neutral oil such as sunflower or rapeseed)
- Vinegar or Lemon Juice: 1 tablespoon (to balance the fat and whiten the sauce)
- Salt and black pepper: According to your taste
- Garlic (optional): 1 clove, finely crushed (for an “Aïoli” style touch)
Instructions
1. Preparation
In a clean, dry bowl, add the egg yolks, mustard, salt and pepper. Use a hand whisk to mix until well combined.
Tip: Place a damp cloth under your bowl to keep it from slipping while you whisk with one hand and pour in the oil with the other.
2. Starting the emulsion
This is the most critical step. Start whisking the egg yolk mixture vigorously. Start adding the oil drop by drop. Don't rush; if you add too much oil at once, the mayonnaise will “spin” (separate).
3. Assembling the mayonnaise
Once the mixture begins to thicken and take on a creamy appearance, you can start pouring in the oil in a very thin and regular thread while continuing to whisk constantly. The sauce should become very firm and pale.
4. The finish
Once all the oil is incorporated and the whisk leaves deep marks in the sauce, whisk in the vinegar or lemon juice. You will notice that the mayonnaise becomes slightly clearer and lighter.
5. Preservation
Transfer to a clean jar. As it contains raw egg yolks, it should be kept refrigerated and consumed in meals. 2 to 3 days