Cuisine: French

What we mostly know as “Mayonnaise” is that… gooey cream that comes out of a plastic bottle (or… bucket) sold at supermarkets. Well, it’s time to think again. Here’s a recipe for the real deal.

Cooking time: @10min
You need: a bowl and a whisk

Ingredients

• 2-3 yolks of raw eggs
• 1 pinch of salt
• 1/2 Tsp English mustard
• less than 1/2 glass (cup) of olive oil
• Drops of Lemon juice
• Drop of vinegar

Instructions

1. Put the yolks in a bowl and beat them with a whisk until they become very frothy
2. Add a pinch of salt,
3. add the English mustard
4. Mix together with a fork, always turning in the same direction.
5. While you do this add the olive oil in, slowly and by small degrees.
6. Occasionally drip 2-3 drops of lemon juice.
7. When the sauce is smooth and firm (=when the olive oil is absorbed) add a small drop of vinegar.

Notes on Mayonnaise Sauce

• What to do with the egg whites? You may want to turn them to an omelette. Beat them in a bowl, add some diced onion, possibly a little garlic, salt, pepper and whatever else and then… cook it in a little butter or olive oil on a low fire. (That’s all.)