2 people made this
This is a great recipe if you like the taste of fresh mayonnaise. You can modify it to your own tastes with fresh herbs, garlic, different types of mustard, horseradish and similar.
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 teaspoon Dijon mustard
1 pinch salt, to taste
2/3 cup (170ml) olive oil, or as needed
2-3 tablespoons fresh lemon juice or white wine vinegar
- Add the egg, egg yolk, mustard and salt in the food processor. Turn the machine on and slowly pour in the olive oil in a thin stream until a creamy emulsion is formed.
- Dilute with lemon juice. If the mayonnaise is too thick, add a little hot water and mix well. Put it straight into the fridge
Write a review
Click on stars to rate