Classic mayonnaise

  • 2 very fresh egg yolks (size M)
  • 1 TL medium hot mustard
  • 1⁄4 l neutral oil (e.g. B. sunflower oil)
  • 1–2 EL lemon juice
  • Salt, white pepper, sugar
15 minutes
Put egg yolks and mustard in a bowl. Mix briefly with the whisk of the mixer. Instead of the mixer, you can stir the mayonnaise with a whisk. With this method, you are more likely to notice when the mayonnaise has the right consistency.
Approx. Stir in 1⁄5 of the oil drop by drop until the oil and egg yolk have combined to form a smooth cream.
Then slowly pour in the rest of the oil in a thin stream while stirring constantly and whip until a thick, creamy mayonnaise is formed.
Finally stir 1 tablespoon of lemon juice into the mayonnaise. Season with salt, pepper, a pinch of sugar and possibly lemon juice.
TIP: At the very end stir in 1 tbsp lukewarm water to keep the mayonnaise stable.
1 portion approx:
  • 120 kcal
  • 13 g fat


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