Mayonnaise (6)

Put the egg yolks in a bowl with a pinch of salt, roll them into balls with a wooden spoon until they begin to take some consistency; then add the oil drop by drop, stirring continuously with a wooden spoon (or with a small metal whisk).

Keep it up until the exhaustion of oil; When the sauce is thick and add the lemon juice and a little freshly ground white pepper.

To get a good result it is essential that the eggs are always fresh.

If they are left in the fridge, you will need to remove them and leave at room temperature for three hours before use.

You must also separate very well the yolks from the whites and use only olive oil of excellent quality, but not too fat.

The bowl in which you will make the mayonnaise will not have to be cold, but slightly lukewarm.

Just pour, before use, warm water and dry it well.

If the sauce is crazy, put into another egg yolk in a bowl, stirring slowly pour mayonnaise gone wild.

Instead of the mayonnaise can be prepared also with Blender or with the battipanna: in this case, the oil must be poured to drip but in two stages.

Mayonnaise with olive oil cannot be stored in the refrigerator too long: given the speed with which the oil freezes, the sauce threatens to tear due.