This sauce, of French origin, has become basic in many Italian recipes. Essentially it is an emulsion of egg and oil, with salt and lemon added. Tradition would youhand working with a wooden spoon. Much easier, and quicker, prepare it with a blender! The final result will be the same
BASIC INGREDIENTS
EGGS, OLIVE OIL, LEMON JUICE
typOLOGY
BASIC RECIPES
Conservation
SOME DAYS IN REFRIGERATOR
season
ALL
difficulties
LOW
Timetable
served
5 MINUTES
cooking
=
working
5 minutes
suggested wine:=
INGREDIENTS
EGGS
2
2
OLIVE OIL
1/2 CUP
120 ML
LEMON JUICE
HALF
HALF
SALT
1 PINCH
1 GRAM
PREPARATION
CRUSH The EGGS AND PUT INTO THE BLENDER (BETTER 1 COMPLETE EGG AND ONE WHITE ONLY)
ADD SALT, BEGIN TO BLEND ADDING OLIVE OIL VERY SLOWLY UNTIL THE CORRECT DENSITY
ADD LEMON JUICE, BLEND AND ADD SOME OLIVE OIL IF NECESSARY
PUT INTO THE REFRIGERATOR SOME MINUTES BEFORE SERVING