Tips sauces

Successful mayonnaise

  • All the ingredients must be at room temperature.
  • At start, drizzle the oil.
  • If the oil and the yolk do not emulsify properly, add a teaspoon of hot vinegar, and whip vigorously.
  • There's nothing to be done, it fails! Do not loose your temper, take another bowl, separate an egg yolk and use the failed mayonnaise instead of oil. Add it with care.
  • If you like mustard, there is no risk of failing. Blend it with the egg yolk, wait for a couple of minutes and proceed with the traditional recipe.
  • You can bring a failed mayonnaise back by whipping it with mustard as well.