Mayonnaise

Remove the eggs from the refrigerator one hour before use: If the egg is cool mayonnaise can ' go crazy '.

After breaking the eggs yolks thoroughly separated from their egg whites and place in a bowl, put a pinch of salt and start to pound gently with a fork.

The movement must be as constant as possible throughout the entire period of preparation: instead of the fork you can use wire whip.

Just the yolks are well mixed together, start pouring the oil drop to drop continuing to beat with the whip.

You will see that the yolks will absorb spilled oil slowly; the secret to a perfect mayonnaise is not to add oil if that paid previously is not completely absorbed.

Last stir lemon juice and, if missing, add a pinch of salt.

At this point the mayonnaise is ready to accompany boiled fish or to decorate your dishes.

If your mayonnaise from going insane, i.

e.

the oil combines well with the egg yolks while remaining separate, take another egg yolk and add gradually the crazed mayonnaise, beating with regularity.

If you do not have to use it immediately put it in a cool place.