ReceptnaptárMayonnaise Sauce
Homemade mayonnaise is the classic companion of cold fish dishes, boiled eggs, asparagus and cooked meats. It needs only egg yolks, oil and a little acid, and tastes far fresher than the shop-bought kind. The secret is adding the oil slowly in a thin stream. Make it only with pasteurised or very fresh eggs and eat it within 2 days.
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Ingredients
Method
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- All ingredients must be at room temperature. Whisk the egg yolks with the mustard and salt in a bowl.
- Add the oil in a very thin stream, at first only drop by drop, whisking vigorously all the time. Once the mixture thickens and forms an emulsion, the oil can go in as a thin stream.
- If the emulsion splits, add it gradually to a fresh egg yolk in a new bowl, whisking, and it will come back together.
- When all the oil is in, stir in the lemon juice or vinegar, the sugar and the cream. This softens and lightens the sauce.
- Season with salt and stir in the chives.
- Serve with cold fish dishes, boiled eggs, asparagus, cooked meats or salads. Keep covered in the fridge for no more than 2 days.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Add the oil only drop by drop at the start.
- Keep all ingredients at room temperature.
- If it splits, rescue it with a fresh yolk.
- Use only fresh, pasteurised eggs and keep it refrigerated.
Frequently asked questions
How long does it keep?
Covered in the fridge for 2 days at most.
Egg-free?
A vegan mayonnaise can be made with yoghurt or a plant-based base.
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