Makes 300ml
To Make:
1. Place the egg yokes, mustard and vinegar in a bowl, add a little salt and pepper.
2. Place the bowl on a wet cloth on a vlat surface. This will help keep the bowl steady as you add the oil.
3. Slowly whisk in the oil, pouring it in a fine steady stream from a jug or ladle.
4. Whisk continuously until the mayonnaise begins to thicken; by the time all the oil has been added the mayonnaise will be thick in texture.
5. Add the lemon juice and adjust the seasoning to personal taste.
6 Mayonnaise will keep 4-5 days if covered in the refrigerator.
- 3 egg yokes
- 1tsp Dijon mustard
- 1 tsp white wine vinegar
- salt and freshly ground black pepper
- 250ml vegetable or salad (non scented) oil
- 2 tsp lemon juice
To Make:
1. Place the egg yokes, mustard and vinegar in a bowl, add a little salt and pepper.
2. Place the bowl on a wet cloth on a vlat surface. This will help keep the bowl steady as you add the oil.
3. Slowly whisk in the oil, pouring it in a fine steady stream from a jug or ladle.
4. Whisk continuously until the mayonnaise begins to thicken; by the time all the oil has been added the mayonnaise will be thick in texture.
5. Add the lemon juice and adjust the seasoning to personal taste.
6 Mayonnaise will keep 4-5 days if covered in the refrigerator.
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