Pairs well with Sicilian Lemon Balsamic, Lavender Balsamic, Neapolitan Balsamic & Traditional Balsamic

Recipe: Lemon & Black Pepper Mayo

Ingredients

1 zested lemon

2 large eggs, at room temperature

2 teaspoons 1890 A Premium Balsamic Vinegar

1 cup of 1890 Madagascar Black Pepper Olive Oil

A pinch of good quality fine grain sea salt

A pinch of 1890 Ground Black Pepper

Equipment

Sturdy wire whisk

Bowl (with high sides to prevent splashes)

Directions

Separate the egg whites from the yolks. Set aside the egg whites for another purpose (like making meringue) and place the egg yolks in the bowl.

Pour the balsamic into the bowl with the egg yolks and whisk them well.

Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated.

If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time.

Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with fine grain sea salt, pepper & lemon zest. Add a small splash of water if you would like a thinner mayonnaise.