Mayonnaise (sauce mayonnaise) classic French recipe
Print recipeIngredients
- 2 Large Egg yolks
- 2 teaspoons Dijon mustard (Add more for a stronger flavoured sauce)
- 3/4 teaspoons Salt (adjust to taste)
- 2 tablespoons Lemon juice
- 300ml Sunflower oil
- White pepper
Directions
| Step 1 | |
| Whisk the egg yolks with the Dijon mustard, salt and pepper. Add the lemon juice and whisk again. | |
| Step 2 | |
| Carry on whisking and add the oil drop by drop. When the sauce begins to thicken you can begin to start adding the oil more steadily until it's all combined | |
| Step 3 | |
| If the sauce is too thick, whisk in 1 table spoon of lemon juice, warm water, or single cream | |
| Step 4 | |
| Store in an air-tight container in the fridge for up to 1 week | |
