2. Adding the oil
2. Adding the oil (Image 2 of 5)
Measure out the olive oil and slowly add about two thirds of it to the egg mixture in a steady trickle, whisking with your other hand. Keep going till the two thirds of oil is mixed in and you have a paste that's quite thick and holds its shape in soft peaks.
While the French insist on using olive oil, a lot of Brits feel regular or extra-virgin olive oil is too overpowering. So use a light or mild olive oil or a mix of half regular olive oil and half sunflower oil, if you prefer.
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