Homemade Mayonnaise | A Basic Sauce Made with Pasteurized Egg Yolks

Use pasteurized eggs because the raw egg in this sauce is not cooked; do not make this sauce with eggs whose packaging does not say pasteurized. Put the pasteurized egg yolks in a wide bowl and add the mustard and salt. Whisk until the yolks loosen and become a shade lighter. Place a damp towel under the bowl so it does not slip, leaving both hands free.

Add the first 50 ml of oil truly drop by drop, without stopping the whisk. Once the mixture thickens and begins to hold the whisk’s trail, the emulsion has formed; from then on, you can drizzle in the remaining oil in a thin stream. This is the only stage where you need to take your time, and rushing it is the only reason the sauce breaks.