Mayonnaise (basic recipe)

Mayonnaise, perhaps the most popular sauce and consumed in the world, now you buy almost always ready and the market offers products whose quality you can rest assured.

However it is useful to know how to make mayonnaise by hand or with a food processor and relish every so often the delicacy of a homemade sauce.

Here is how to proceed in both cases: have the warning always use oil and eggs at room temperature (if it is too cold, the mayonnaise will not "bind"); pour the oil by drops and as well as the lemon juice or vinegar.

If mayonnaise "crazy" start all over again with the new yolk with the crazed compound spilled a drop by drop.

By hand: in a large bowl place yolks, season with a pinch of salt and pepper.

Then begin to pour the oil drop-wise stirring the ingredients with a small whisk or a wooden spoon.

As soon as the mixture thickens dilute with a splash of lemon juice (or vinegar) and continue alternating between olive oil and lemon juice until exhaustion.

With the Blender: pour in a jug and a whole egg yolk, add salt, pepper and add two tablespoons of olive oil and a little lemon juice.

Blend for a few seconds at maximum speed.

When the ingredients are blended, add the remaining oil and lemon, blend for a minute.

Adjust the salt.

Pour into gravy boat and keep in refrigerator.