Mayonnaise

Mayonnaise

There are two different versions to the origins of the name of this famous sauce; one is the an old French word "moyeau" that meant egg yolk as the sauce is simply an emulsion of eggs; the other is General Prince Mac Mahon, Duke of Magenta, whose cook produced the sauce on the battle fields of Northern Italy during the Napoleonic campaigns.

2 egg yolks (they must be at room temperature)

150 ml extra-virgin olive oil *

juice of half a lemon

* Olive oil gives a particular flavor to mayonnaise. If you want a less distinctive taste use sunflower or soybean oil.

Whisk the two egg yolks by hand or with the electric mixer adding a pinch of salt. With the mixer running, after a few seconds start pouring in a fine thread of oil until you obtain a thick sauce to which you will add the lemon juice to taste.

If by chance the mayonnaise should separate looking like curds, don't despair! Put the separated sauce into another container, wash and dry the mixing bowl thoroughly, add another egg and start again, adding a little oil and then the separated liquid a little at a time. The mixture will soon acquire its typical smooth shiny consistency!
Mayonnaise should be kept in the fridge, covered with film until needed, but remember fresh mayonnaise does not not keep long, especially in summer!