This home-made sauce can be used alone, as an ingredient in many dishes, and as the base for many other sauces.
Ingredients: A V Gf Df
- 1 egg at room temperature
- a few drops of lemon juice
- 1 cup of olive oil
- a pinch of salt
Break the egg in the plastic beaker of your hand blender or in any a tall container with a small base. The egg must be at room temperature. If you forgot to take it out of the fridge in advance, put it in a cup of warm water for 15 minutes.
Add ¾ cup of olive oil (not extra-virgin because the flavor of the mayonnaise will be too strong), a pinch of salt, and beat for a few seconds with the hand blender at high speed. Add a few drops of lemon juice and the remaining oil, and blend for a few more seconds. Taste and adjust for salt or lemon.