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From Dorothy McNett's recipes at www.dorothymcnett.com. Refrigerate this mayonnaise if not used immediately after making. It can keep 5-6 days in the refrigerator.
Beat or whisk the egg and yolks for at least 3 minutes, until thick and pale in color. Add the mustard, salt and lemon juice and beat well for about 1 minute. Now, begin beating in the oil just by droplets or a thin stream. Do not add oil too fast! Just dribble it in and keep beating. After you have added half of the oil, you can stop and taste it, adding a little more (up to 1 teaspoon) of lemon juice if needed and then continue adding the rest of the oil, always in a thin steady stream. As Julia Child said, "Egg yolks cannot digest too much oil at once."
Recipe created 2007-03-07.