Summary

Ingredients

• 2 egg yolks
• 1 teaspoon mustard (Dijon mustard)
• 1 tablespoon vinegar (red wine vinegar)
• 0.5 teaspoon ½ salt
• 1 pinch (s) pepper
• 1 teaspoon sugar
• 300 ml oil (sunflower oil)
• 1 lemon (s), untreated

Print Recipe Pin Recipe

Instructions

1. All ingredients must be at room temperature.
2. Beat egg yolks, mustard, vinegar, salt, pepper and sugar for 1 minute until a thick, creamy mixture is formed. Put the oil in a jug with a creamer. Stir in the oil drop by drop until the mixture thickens. Pour in the remaining oil in a thin stream and stir steadily until the mayonnaise is thick and shiny.
3. Then stir in the zest and the juice of one lemon.
4. This lemon mayonnaise goes particularly well with my recipe for artichoke and parmesan rolls.