- 2 egg yolks
- 1 cup seed oil
- 1 tablespoon white wine vinegar, or lemon juice
- salt to taste
Put the egg yolks in a bowl. Add half the vinegar and a pinch of salt. Whisk together. Alternatively, start by dissolving the salt in the vinegar and, once dissolved, add it to the egg yolks.
Heat half the oil to about 160° F and add it to the mixture a drop at a time. While adding the oil, wishk briskly until the mayonnaise mounts. Finish by slowly pouring in the remaining oil at room temperature.
Check to make sure that the consistency of the mayonnaise si not too dense, and if necessary add a couple drops of vinegar or lemon juice.
Adjust the acidity of the mayonnaise and, if necessary, add more vinegar or lemon juice.
Temperature is fundamental to making mayonnaise successfully. The eggs, oil and bowl should be slightly warm. In order to do this, place the bowl under hot running water before making the mayo and submerge the eggs and oil in warm water for a couple of minutes.
Pasteurized mayonnaise will last in the fridge for a couple of days.
Note: Heating the oil reduces the risk of salmonella and allows you to keep the mayonnaise may in the fridge for a longer period of time. This mayonnaise can be served with boiled fish and some fried foods. Otherwise, it can be used as a base for other sauces such as tartar or tuna sauce.