Diary of a Foodie
Mayonnaise
Diary of a Foodie: Season Two: Bovine Rhapsody
Makesabout 2 cups
- Active Time:15 min
- Start to Finish:15 min
ADAPTED FROM LIVIA TISTARELLI
February 2008
- 2 large egg yolks, at room temperature
- 1 1/2 tablespoons fresh lemon juice
- 1 2/3 cups olive oil, divided
-
Whisk together yolks, lemon juice, and a pinch each of salt and pepper in a small bowl (see cooks’ note, below). Add about 1/3 cup of oil, drop by drop, whisking constantly until mixture begins to thicken. Add remaining oil in a very slow stream, whisking constantly until mixture is thick and well blended. If at any time it appears oil is not being incorporated, stop stream of oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt and pepper to taste. Chill, its surface covered with plastic wrap, until ready to use.
Cooks' Notes:
- The yolks in this recipe are not cooked.
- Mayonnaise keeps, covered and chilled, 2 days.
- Keywords
- diary of a foodie,
- livia tistarelli
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