Mayonnaise with extra-virgin olive oil Basso recipe

It is one of the most famous sauces in the world, the most delicious for children but also for adults. Homemade, with our extra virgin olive oil, it is even healthier. But the secret of mayonnaise is patience: to emulsify the two main ingredients it takes patience and it is recommended to use a mixer or other suitable tools to prevent them from going crazy, or that the oil and the egg do not bind.

Ingredients (all at room temperature):

1 egg and 1 yolk

200gr of extravirgin olive oil Basso

1 teaspoon of vinegar or lemon

a pinch of salt and pepper

Method:

Put a yolk and a whole egg in the mixer at maximum speed, pouring the extra virgin olive oil. When the sauce begins to thicken, add the vinegar or lemon, salt, and pepper and restart until you reach a light color. Pour the mayonnaise in a container, cover it and put it in the fridge.

And if it goes crazy?

Add egg yolk and start the mixer to the maximum until it emulsifies everything.

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