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INGREDIENTS
- 3 egg yolks
- 10 g full-fat mustard
- 2 pinches of salt
- 460 ml sunflower oil
- 1 teaspoon white wine vinegar
- juice of 1 small lemon
INSTRUCTIONS
- 1Mix the egg yolks with mustard and a pinch of salt and chill in the refrigerator for 20 minutes. Also chill the oil.
- 2Start whisking the chilled egg yolks and slowly pour in half of the oil in a thin stream, whisking constantly. Once the mixture begins to thicken, add the vinegar and lemon juice, whisking constantly. Mix thoroughly. While continuously whisking, pour in the remaining oil in a thin stream. Whisk until the mayonnaise is thick.
- 3Season the mayonnaise with one or two pinches of salt as needed and chill in the refrigerator.
Tip
You will also need a round-bottom bowl and a whisk.
Eggs must be as fresh as possible.
It is important that all ingredients are at the same temperature. Mayonnaise can then be prepared much more easily.
This way you can prepare different types of mayonnaise. Just replace sunflower oil with another type,
or season the mayonnaise with spices.
Mayonnaise can be prepared in a food processor or with an immersion blender.
At the beginning, just drip the oil slowly and whisk each drop thoroughly. If the
mayonnaise curdles, meaning it doesn't thicken but instead thins out and the oil
separates from the yolk, start over with new yolks and oil. Once the new
mayonnaise begins to thicken, slowly add the curdled one. Slowly whisk the remaining
oil into the thick mixture.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef