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350 ml
Easy
By Mark Hix
Published 2008
Good mayonnaise is essential for seafood. It’s not that tricky to make and it will keep in the fridge for a couple of weeks. If you’re going to the trouble of cooking and picking the meat out of a crab, cheap shop-bought mayonnaise really doesn’t do it justice.
Use a glass or stainless steel bowl (not an aluminium one as this will cause the mayonnaise to discolour). Put the egg yolks, vinegar, mustards,
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