Lars Leicht

(condiment, eggs, lemon, olive oil )


Yield: 1 Cup


1 large egg yolk
1½ tsp fresh lemon juice
1 tsp white wine vinegar
¼ tsp Dijon mustard
½ tsp salt (or more to taste)
¾ C Extra virgin olive oil (EVOO)


  1. Combine egg yolk, lemon juice, vinegar, mustard, and ½ tsp salt in medium-size bowl.
  2. Using electric whisk or hand mixer, blend until bright yellow and thoroughly combined, about 30 seconds.
  3. Using ¼ teaspoon measure and whisking constantly, add ¼ cup oil to the yolk mixture, a few drops at a time, about 4 minutes. Gradually add the remaining ½ cup oil in a very slow thin stream, whisking constantly, until mayonnaise is thick, about 4 minutes more.
  4. Cover with plastic wrap, pressing it down on the surface, and chill.
Note:This can be made at least two days in advance. Any leftovers will last another 2 weeks if kept in a tight jar.