Recipe type: Sauce
- 3 egg yolks
- salt and Cayenne pepper
- 2 tsp. Dijon mustard
- 2 cups (5 dl.) oil
- 4 tbsp. wine vinegar
- All ingredients must be at room temperature.
- In a bowl, warmed with hot water if room is too cold, beat the yolks, salt, pepper, 2 of the 4 tbsp. of vinegar and the mustard with a wire whisk or electric beaters.
- Add the oil, drop by drop, at first and as the mayonnaise thickens, add it faster.
- When all the oil has been added and well incorporated, taste for additional seasonings (lemon may be added for taste).
- To make sauce more resistant to curdling, add at the end the other 2 tablespoons of boiling vinegar.
- Mayonnaise is best stored in a covered bowl at room temperature.
- If mayonnaise curdles during the beating or after it is made due to the ingredients being too cold or pouring the oil too fast, it can be resuscitated.
- Put a tablespoon of boiling vinegar in a bowl with 1 tablespoon of the curdled sauce, and beat, adding drop by drop, instead of the oil, the curdled mayonnaise.