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X Italian Sauces
Mayonnaise (with olive oil, egg yolks and lemon juice or wine vinegar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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1 1/4 cups good olive oil
a pinch of salt
3 egg yolks
about 3 teaspoons lemon juice or wine vinegar


"Place the egg yolks and a pinch of salt in a bowl and with

a wooden spoon or a metal egg whisk beat them slowly, slowly until thick, and then start adding your olive oil, literally drop by drop. After two or three tablespoonsful have added, the mayonnaise may be a trifle too thick, in which case beat in a little lemon juice or wine vinegar. Continue beating and adding oil slowly until the desired consistency is obtained."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... In the introduction to this recipe the author writes: "Legend has it that a certain Duke of Mayenne, a great gourmet, was so busy discussing with the camp chef the preparation of a special sauce to grace a cold chicken that by the time the discussion had come to an end, his own cavalry had been overcome by those of the enemy, and the Battle of Arques was lost for his side. So much for history; the Duke deserves an honourable mention, for the sauce that caused the trouble was the forerunner of Mayonnaise, and took its name from the unfortunate gentleman who had a hand in its creation." Photo: Mary Melfi.

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