Mayonnaise
Description
Universal dressing for salads and hot dishes. I don't know about you, but no matter how hard I try to avoid eating mayonnaise, sooner or later I always end up going back to it. Since I can't avoid it, I'd rather make it myself. Serve the sauce with meat, fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Place the egg yolk into the blender jar. Some sources claim that you can use a whole egg, but I use only the yolk.
- 2
Step 2
Add salt, a little ground black pepper, squeeze in lemon juice, and add a bit of mustard. Beat the mixture until the color changes. The color should become uniform and light, close to white.
- 3
Step 3
Add 1 tablespoon of vegetable oil and blend again for 30 seconds. Now add another tablespoon of oil and blend for another 30 seconds. Continue adding vegetable oil in small batches, blending each time. The mixture will gradually become thicker and denser.
- 4
Step 4
Serve Provencal mayonnaise at the table. Store this mayonnaise in a closed container for no more than 2-3 days.