Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 egg yolks
- 2½ teaspoons (12.5 mL ) lemon juice and/or vinegar
- ½ teaspoons (2.5 mL) Dijon mustard
- ¼ teaspoons (1 mL) salt
- ¾ cup (180 mL) oil
Directions
In a large bowl, beat the egg yolk with a wire whisk for about a minute.
Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.
Then, very slowly, add half the oil with one hand whilst whisking with the other.
Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
Keep going until the oil is whisked in.
Add the rest of the lemon juice, whisk to combine.
Add the rest of the oil in the same manner as before.
Keep going until all the oil is whisked in.
If desired, stir in flavourings such as crushed garlic, or use the mayonnaise as a base for other sauces.