For the basic mayonnaise
2 egg yolks
1 cup of vegetable oil (240 ml)
1 tablespoon of freshly squeezed lemon juice
Salt and black pepper to taste
1 tablespoon of white wine vinegar
1 tablespoon of Dijon mustard
1 tablespoon of English mustard
1/4 cup of fresh heavy cream
For the basic mayonnaise
2 egg yolks
1 cup of vegetable oil (240 ml)
1 tablespoon of freshly squeezed lemon juice
Salt and black pepper to taste
1 tablespoon of white wine vinegar
1 tablespoon of Dijon mustard
1 tablespoon of English mustard
1/4 cup of fresh heavy cream
Prepare the basic mayonnaise: in a bowl, whisk together the egg yolks with a fork or electric mixer (beater)
If desired, use an electric mixer on low speed
Gradually add the vegetable oil while continuously whisking until it thickens
Add the lemon juice, salt, and pepper, and whisk for another minute or until it reaches the right consistency
Cover and refrigerate
Combine the prepared mayonnaise with the white wine vinegar mixed with Dijon mustard and English mustard
Add the heavy cream beaten to firm peaks, whisking well to achieve a homogeneous mixture
71 calories per tablespoon
