Fresh Mayonnaise
While we are big fans of good-quality prepared mayonnaise like Hellmann’s, there is nothing like the fresh, delicate flavor of homemade. You’ll become a true believer once you taste the difference it makes in a seafood recipe like theEast Hampton Crab Salad, and it can be whipped up in less than 5 minutes in a blender. It does contain raw eggs, so choose very fresh ones from a reliable—preferably organic—source.
Makes1 cup
成本Inexpensive
Total Timeunder 15 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Type of DishCondiments
Ingredients
- 2 largeegg yolks
- ¾ cupextra virgin olive oil
- 1到2的助教blespoonswater
- Juice of ½lemon, or to taste
- Sea saltand freshly ground black pepper
Instructions
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In a blender or food processor, whip the yolks until pale. about 1 minute. With the motor running. slowly drizzle in the olive oil in a very slow stream. until the mayonnaise begins to emulsify. As it thickens. add a few drops of water to loosen the texture, up to 2 tablespoons if necessary. Add lemon juice 10 taste and season with salt and pepper.
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Transfer the mayonnaise to a glass or plastic container with a tight lid. The mayonnaise can be stored in the refrigerator for up to 2 weeks.
2003 Debra Ponzek and Geralyn Delaney Graham
