Mayonesa

Metric version of recipe

Yields 2 ¼ cups

Ingredient Amount
Egg 1 ea.
Water 2 Tbsp.
Lemon juice 1 Tbsp.
Olive oil, extra virgin 2 cups
Salt 1/4 tsp.
White pepper, ground sm. pinch
Water as needed

Method

  1. Combine the egg, water, lemon juice, and salt in a food processor fitted with the steel blade. Turn the processor on and slowly drizzle in the oil in a thin and steady stream. The mixture will thicken as the oil is added. Alternatively, combine the egg, water, lemon juice, and salt in a mortar and stir rapidly as you drizzle in the oil.
  2. Taste and adjust seasoning with salt and pepper. Thin out as desired with water. Serve immediately, or refrigerate for up to 1 week.

Additional tips

Recipe credit: José Andrés, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2017 The Culinary Institute of America