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MyCookbook Recipe Database
MyCookbook Member: meriel
Recipe Category: Sauces, Rubs, Marinades
Recipe Preparation Level: easy
    Makes over 1 cup...

    2 egg yolks


    1 to 1/13 cups olice oil or vegetable oil*

    2 TBSP lemon juice

    1. In a round-bottomed bowl, and using an eletric beater set at medium speed, beat the egg yolks wotgether with 1/4 TSP salt until the yolks are very pale yellow and the consistency of the thick cream.

    2. Add oil, drop by drop, while beating constantly. Stop pouring oil every few seconds, while you continue beating, until you see that all the oil you added has been absorbed by the egg yolks and there is none floating free. Continue dribbling in oil and beating until the sauce has become quite thick. Add a TSP or less of lemon juice and continue beating. This will thin out the sauce a little. Add more oil, at a slightly faster pace than before, stopping from time to time while you continue beating to allow the egg yolks to absorb the oil completely. When the sauce becomes too thick add more lemon juice, until you've added the full 2 TBSP. When you have finished adding all the oil, the mayonnaise is done.

    3. Taste for salt, which it will surely need, and lemon. If the sauce is to be used for fish, you will want it a bit on the tart side. Mix in addition of salt or lemon with the beater.

    - all ingredients MUST be at room temperature. Even the mixing bowl and beater blades (rinse with warm water then quikly dry off before use).

    - egg yolks MUST be beaten until they are pale yellow in color and creamy BEFORE adding oil.

    - the oil MUST be added drop by drop until the sauce thickens.
    *DO NOT exceed 2/3 cup of oil per egg yolk. If you have no experience with mayonnaise DO NOT use more than 1/2 cup of oil per yolk for the first few times.

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