| Ingredients | for 1 kg. | for 10 kg. |
|---|---|---|
| Oil | 0,85 L. | 8,5 L. |
| Eggs | 0,25 kg. – 5 Eggs | 2 kg – 40 Eggs |
| Lemon Salt | 0,005 kg | 0,05 kg |
| Salt | 0,025 kg | 0,2 kg |
Separate egg yolks from whites in another bowl. Sprinkle with a little cold water and put the fine salt, starting beating with a whisk constantly. Add the oil little by little, beating constantly. When mayonnaise is bound and oil finished, sour with lemon salt dissolved in cold water or lemon juice, beating continuously. The lemon salt thickens mayonnaise. For not cutting the mayonnaise, add 2-3 tablespoons of cold water or soda, stirring. If the mayonnaise it happens to cut, meaning the oil comes out, take a little mayonnaise and put it in another bowl with some water and start beating it, pouring little by little of the cut mayonnaise, stirring all the time with the whisk. For ease of mayonnaise thickening and for safety, choose an egg yolk and put in a bowl, beating it with a little cold water, then perform the above operation, ie put little by little of cut mayonnaise, beating constantly with the whisk.
It is used in salads with mayonnaise, cold fish, aspics, vegetables, asparagus and cauliflower.