Home-made mayonnaise

1. Crack two eggs and filter out the yolks by passing them between the egg-shell halves until the white has drained away.

2. Whisk the yolks up with a splash of white-wine or cider vinager. Season with a pinch of salt and some pepper if desired. OPTIONAL - small crushed clove of garlic

3. Add one single droplet of oil (olive or non-flavoured) and whisk in thoroughly.

4. Next, add the oil in successive drops, whisking all the time. Do not add too much at once, in case the mixture curdles. As the mayonnaise takes shape, you can add the oil faster and faster. EMERGENCY - if it does curdle, just add in another yolk and keep going.

5. The mayonnaise is ready when it is pale yellow, silky, and thick. Each yolk should take about 125ml oil, meaning that two yolks will take half an average bottle of olive oil (500ml).

Can be used as a dressing (see coleslaw and Wardorf salad recipes), or used in sandwiches/as a dip. Keeps for a few days covered in the fridge.

Comments

Mustard

I'll tend to mix in a bit of mustard with the yolks before starting to add the oil; it seems to make the emulsion go a bit better as well as adding a nice flavour.

...depends if you're looking

...depends if you're looking for a mayo to showcase the (extra virgin) olive oil in question or not. If I'm using a strong olive oil, then I definitely avoid mustard as it screws up the flavour, but I agree that if the oils in question are bland (e.g. light olive oil or sunflower oil) then a bit of mustard goes a long way to help the emulsion and give it a bit of kick.

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