To make this mayonnaise, use an electric mixer or a manual eggbeater. The key is to maintain the rhythm of your beatings at the same pace, which ensures the perfect consistency. In our recipe, you can substitute half of the oil with olive oil.
2 egg yolks
1 1/2 tablespoon mustard
1 tablespoon vinegar
salt and pepper to taste
2 cups oil
To make this mayonnaise, use an electric mixer or a manual eggbeater. The key is to maintain the rhythm of your beatings at the same pace, which ensures the perfect consistency. In our recipe, you can substitute half of the oil with olive oil.
2 egg yolks
1 1/2 tablespoon mustard
1 tablespoon vinegar
salt and pepper to taste
2 cups oil
Place all the ingredients (except for the oil) in a bowl
Gradually add the oil in a thin stream, beating continuously
After adding all the oil, continue beating at the same pace
Stop beating when the mayonnaise reaches a firm consistency.
