Secret n ° 1 of the mayonnaise: it is necessary to anticipate

The trick is well known, but it is repeated: all ingredients must be at room temperature . So we think to get out in advance the mustard and eggs (if they are in the fridge). Otherwise, the mayonnaise will not take.

Secret n ° 2 of the mayonnaise: put the oil gradually

To avoid that the mayonnaise is raplapa and the emulsion occurs, the delicate step is the incorporation of the oil. This phase of adding the oil to the mayonnaise should be slow, gradual, and accompanied by an effective whipping (manual or electric). If it goes wrong, we catch the mayo by adding 1 tsp. to s. warm water , or another egg yolk before whipping again.

Secret n ° 3 of mayonnaise: seasoning

To avoid that the mayo has a taste of oil too marked, it is well seasoned, from the start, salt and good ground pepper. We choose a neutral oil (sunflower or peanut), recently opened - we reserve the olive oil to aioli . And we add a few drops of vinegar or lemon juice, at the end , to balance the taste and stabilize the texture.