09 September 2009
It's easy and not a little bit gross the way store bought mayo is- its silky, olivey, lemony, and somehow seems healthier even though it has a much thicker and more luxurious texture.
3 egg yolks
2 cups olive oil
1 tablespoon lemon juice
1 teaspoon salt
It is important with this recipe that you use good olive oil. You can really taste it in the end, so if if sucks and/or is rancid, everyone will know and judge you.
Whip the yolks until they are creamy and light yellow, about 2 minutes. I used a whisk and sweated, out of breath, whilst standing right next to my standing mixer. Why? Because I'm intense like that. Whisk in lemon juice and salt. Add a few drops of oil and beat it like mad. Then a few more drops. Then a few more. Then, go for it. Add big splashes of oil, whisking the whole while. I added a little more juice and salt (to taste) for flair at the end. There you have it! Store it in a cute jar for a week. Have you ever seen a more perfect shade of yellow?