Serves: 16
Total Calories: 126
1 In a medium bowl, whisk together the egg yolks, lemon juice, and salt until pale yellow and thick.
2 Continue whisking while very gradually adding the oil by drops until the mixture begins to stiffen. As it turns thick, whisk in the remaining oil more steadily, making sure that it is absorbed before adding more. If at any time the oil stops being absorbed, stop adding the oil and whisk rapidly until the sauce is smooth again.
3 Taste and adjust seasoning. Serve immediately or cover and refrigerate up to 2 days.
VARIATIONS:
Herb Mayonnaise: Stir in 2 tablespoons very finely chopped fresh basil or parsley.
Lemon Mayonnaise: Stir in 1/2 teaspoon grated fresh lemon zest.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Olive Oil Mayonnaise recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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