Mayonnaise as well as aspic is an integral part of many appetizers. The proportions depend on the number of persons and the purpose. The housewife will know how to increase or decrease the proportions, according to her needs.
The basic condition for mayonnaise to succeed is the moderate heat of all foods, eggs must not be taken directly from the refrigerator, oil and bowls must also not be too cold. Made mayonnaise does not need to be kept directly on ice.
2 egg yolks
2.5 dl oil
1 teaspoon mustard
Lemon juice or wine vinegar
White pepper, salt
Prepare a porcelain bowl. Separate the egg yolks from the egg whites, salt them, add pepper and mustard.
Stir until the eggs start to thicken. Then pour oil drop by drop into the eggs, stirring constantly, alternately in one and the other direction. The condition for good mayonnaise is that at the beginning of mixing, the oil is poured into the mayonnaise only in drops.
When the mass starts to thicken, you should add a few drops of lemon or wine vinegar. Repeat this until a certain amount of oil is used up.
The topping mayonnaise should not be too thick. The required amount of mayonnaise for topping should be separated from the mass and mixing it, add a little lukewarm water.