Preparation of mayonnaise
- Start by separating the yellow from the egg white.
- In a bowl, place together the egg yolk, salt, pepper, the coffee spoon of mustard and a half vinegar coffee spoon (or of lemon according to your initial choice).
- With a whip - or a fork or a whisk at average speed - stir the ingredients.
- The addition of oil is done at the beginning with drop by drop while mixing your preparation vigorously. When this one starts to bind, then you can pour oil in net while continuing to stir up.
- It is good “to break” sauce of time to other by introducing the remainder of the vinegar (or of lemon). Personally, I do it in two times. As there remains to us a vinegar coffee spoon to be introduced, I put of it initially half of one, then the second after having begun again the emulsion of sauce.
Notice
If you owe concerver mayonnaise, take care to add an ebullient water soup spoon to your preparation. That will enable him to remain firm and not to lose its cohesion.