Mayonnaise (2)

The name of this famous salsa derives from an ancient French word Moyeau (pronounced Muaiò) which means egg yolk.

In fact, this sauce is an emulsion of egg yolks and oil.

Whisk or beat with electric whisk the 2 egg yolks with a pinch of salt.

After a few seconds add, always keeping the blender on, the oil shall pour flush until a thick sauce and seasoned with lemon juice.

If unfortunately mayonnaise ' from going insane ' (eggs separate from oil and the sauce looks like curd) no biggie! Pour in a jug mayonnaise crazy, clean the container where it was and put another yolk.

Blend again by adding a few drops of oil and then pour a little at a time, the crazed and you will see Mayo that everything will work out! Mayonnaise should be placed in the refrigerator until use, covered with plastic wrap.