3 Egg yolks
2 1/4 c Oil; room temperature
3/4 ts Salt
1/8 ts White pepper
1 pn Cayenne pepper
1/2 ts Dry mustard
2 ts Vinegar
2 ts Lemon juice
Finish:
1 tb Wine vinegar or water;
-boiling hot
Whisk the egg yolks with the salt and pepper and a few drops of
the vinegar or lemon juice. Whisk in the oil, drop by drop at
first, then faster in a thread as the sauce begins to thicken. Add
vinegar and lemon juice occasionally.
Once the mayonnaise is made, stabilize it by rapidly beating in
the boiling vinegar. This is only necessary if you plan to hold
the mayonnaise for some time.
Correct seasoning with salt, pepper, mustard, vinegar, etc. or
fold in minced herbs to taste. Optionally add garlic juice, curry
powder, etc. depending on the dish it will be used in.
Tips:
Both the eggs and the oil should be at room temperature.
If the mayonnaise separates. in a separate bowl, blend a generous
spoonful of mayonnaise with 1 T of boiling vinegar and then
gradually add the rest of the curdled mayonnaise, beating
constantly.
Or start with another egg yolk and add the separated mayo bit by
bit as done for the oil previously.
Variations:
Use olive oil
Add basil, garlic or other seasonings to basic mayonnaise.
For fruit salads add confectioner's sugar and combine
with whipped cream
