There are countless variations of mayonnaise, but this is the most classic, made with eggs, olive oil, and lemon. It's perfect for dressing fish and meat
Break the eggs and place them in the bowl of an immersion blender along with a pinch of salt and, if desired, a pinch of pepper
2
Begin emulsifying with the immersion blender, gradually adding the oil in a steady stream until the mayonnaise is perfectly whipped
Tip:
Many people use vegetable oil because it results in a more delicate flavor, but I prefer a stronger taste, so I use good extra virgin olive oil
3
Add the juice of half a lemon and continue to emulsify for 1 minute. The mayonnaise with the addition of lemon may seem less firm, but once refrigerated, it will become compact again
4
Taste and adjust salt and pepper if needed, then refrigerate. The mayonnaise can be kept, well sealed, in the refrigerator for 2 or 3 days
Cost
The only ingredient with a high cost is the extra virgin olive oil, but we are talking about limited quantities, so the entire recipe costs approximately 2/3 euros
Health
Olive oil is a very caloric oil, but we can consider it a "good" fat. However, try not to overindulge
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