Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 22

Makes about 600ml

1 egg yolk

pinch of salt

1 teaspoon English mustard

2 tablespoons white wine vinegar

500ml vegetable oil

juice of ½ lemon

Put the egg yolk in a mixing bowl and break it up a bit.

Add the salt and mustard with half of the vinegar and whisk together for a couple of minutes (this is very important as it helps the mayonnaise to emulsify once you start to put in the oil).

Slowly start to add the oil, whisking continuously, until it is completely incorporated. If it starts to get too thick, add the rest of the vinegar; and if is still too thick add a tablespoon of hot water – just enough to loosen.

When the oil is completely incorporated, add the lemon juice and adjust the seasoning to your taste – add a little more vinegar or lemon juice if you like it a little more sharp.