Ingredients
2 hard-boiled egg yolks, pressed through a fine strainer
1 tsp. Dijon mustard
1 tsp. white wine vinegar
salt
Freshly cracked black pepper
1 c. sunflower or canola oil
2 tsp. lemon juice
1 tbsp. capers
1 tbsp. chopped chervil
1 tbsp. chopped gherkin
1 tsp. Worcestershire sauce
Preparation
Step 1Ensure that all the ingredients are at room temperature, in particular the eggs and oil: this makes emulsifying easier.Step 2Put the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper.Step 3Place the bowl on a dampened dishtowel, to keep it steady, and gradually pour in the oil in a thin stream, whisking all the time with the other hand, until it begins to thicken and forms an emulsion.Step 4When all the oil has been incorporated and the mayonnaise is thick, stir in the lemon juice and adjust the seasoning to taste.Step 5Add rinsed and chopped capers, chopped chervil, and chopped gherkin, with Worcestershire sauce, to the finished sauce.Step 6More Mayonnaise Recipe Ideas: Paleo Mayonnaise, Russian Dressing, Copycat In-N-Out Sauce, Buffalo Dip, Spicy Mayo, and Homemade Ranch
Recipe courtesy of The Sauce Book: 300 World Sauces Made Simple, by Paul Gayler.
