Preparation:
Take eggs from refrigerator and let stand at room temperature for 1 hour before making mayonnaise.
In mixing bowl, break yolks and combine with salt. Very gradually add oil, beating constantly.
When mixture thickens, add lemon juice. Keep in refrigerator.
According to taste, mustard, capers, parsley, or anchovies may be added singly or together.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
