Page "Mayonnaise" Paragraph 9

A classic European recipe is essentially the same as the basic one described above, but it uses olive oil with vinegar or lemon juice.

It is essential to beat the mayonnaise using a whisk while adding the olive oil a little ( e. g. a teaspoon ) at a time, then it is possible to add the oil more quickly while briskly whisking to incorporate the oil into the emulsion.

If there are two people in the kitchen, one person can slowly pour the oil while the other does the whisking.

Experienced cooks can judge when the mayonnaise is done by the emulsion's resistance to the beating action.

Herbs and spices can be added at any stage and the vinegar may have already been infused with sprigs of French tarragon, or the oil may have been infused with garlic.