Mayonnaise

Name: Mayonnaise
Yield: Makes 600 ml/1 pint
Ingredients: 1 tsp salt; 450 ml/¾ pint vegetable oil; 150 ml/¼ pint olive oil; ½ tbsp white wine vinegar; juice of ½ lemon; freshly ground white pepper; 1 tbsp Dijon mustard; 3 egg yolks

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is the base for numerous different sauces as well as being good in its own right. It is not necessary to refrigerate mayonnaise; it will keep perfectly well in a cool place for many days.

Ingredients

3 egg yolks
1 tbsp Dijon mustard
1 tsp salt

Sauce
Vegetarian
Gluten-free

Method

Mix together the egg yolks, mustard and salt. Gradually add the oils in a steady flow, whisking continuously until they are all incorporated, then whisk in the vinegar and the lemon juice and season to taste with freshly ground pepper. If the mayonnaise is a little too thick, beat in a tablespoon of hot water.