CookEat Recipe
Olive Oil Mayonnaise
A thick hand-whisked mayonnaise made with pasteurized egg yolks, olive oil and lemon juice.
Method
Steps
Step 1
Gather the ingredients: Commercially pasteurized egg-yolk product equivalent to 2 yolks, measured according to its label; 6–7 tablespoons olive oil, with a little extra only if the emulsion absorbs it; Juice of 1 lemon; Salt and white pepper to taste.
Step 2
Use commercially pasteurized egg-yolk product suitable for uncooked sauces, keeping it refrigerated until use and following its label instructions. Put the measured equivalent of two yolks in a bowl and whisk briefly. Do not use untreated raw yolks or attempt home pasteurization for this recipe.
Step 3
Begin adding the olive oil almost drop by drop, whisking continuously. Once the emulsion is stable, continue adding small amounts, letting each addition incorporate before the next. Start with six tablespoons and add the seventh or a little more only while the sauce continues to absorb it.
Step 4
Whisk in the strained juice of the lemon gradually. Continue working until the sauce resembles thick cream; the source describes more than 20 minutes of hand work. Season last with salt and white pepper.
Step 5
Serve promptly with fully cooked fish or another suitable dish. Keep refrigerated at 4°C or colder until service and follow the egg-product label’s after-opening limits. Lemon juice does not replace pasteurization or refrigeration.
Step 6
For the source optional stabilizing variation, hard-boil one additional egg until its yolk is completely firm. Cool it promptly, separate and press the cooked yolk smooth, then whisk it into the two pasteurized yolks before beginning the oil additions. Use the same oil, lemon and seasoning method.
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