SALADS: Here is the hand-whisking version of home-made mayonnaise. It is a little bit more labour intensive, but the result is really well worth the work.

HOME-MADE MAYONNAISE:

1 to 2 egg yolks                                              

1 tsp. white wine vinegar

2/3 cup extra virgin olive oil                                              

dash of white pepper

½ tsp. salt                                                        

½ tsp dry mustard

few drops lemon juice

 

In a well-dried and clean mixing bowl, beat the egg yolk, vinegar, salt, dry mustard and pepper together with a whisk. Add olive oil, drop by drop, beating continuously, until ½   cup of oil has been added. Add a few drops of lemon juice, to bring mixture to the consistency of cream. Add the remaining oil in a thin steady stream, beating continuously, stopping the beating of oil from time to time to make sure the mixture is combining well.  When all the oil has been added and the mayonnaise is thick, add extra lemon juice to taste and adjust seasoning.