Ingredients portion 6
Egg yolk 1 piece
Vinegar 1 tablespoon
Vegetable oil ½ cup
Cooking instructions 20 minutes
1 In a porcelain or earthenware bowl, beat the raw egg yolks, salt and stir with a whisk or spatula.
2 Then pour in the vegetable oil in small portions (teaspoonful at a time), mixing thoroughly with the yolks each time.
3 When the butter and yolks are a thick and smooth mixture, add the vinegar.
4 If the sauce is too thick, add about a tablespoon of warm water. For a spicier taste, ¼ teaspoon of cooked mustard can be added to the sauce and mixed with the egg yolks before sautéing in oil.
Recipe tip Mayonnaise is served with cooked and roast meat and fish cold dishes. It also serves as a base for game, poultry and fish mayonnaises. Recipe from “The Healthy and Tasty Food Book”, 1952.