Myonnaise

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Use the best olive oil you can afford.

Ingredients

  • 6 whole eggs, at room temperature
  • Juice of 1 or 2 lemons
  • 1 tablespoon wine vinegar
  • Salt and pepper
  • pints (60 ml) olive oil (or corn or nut oil), at room temperature

Method

Break the eggs into the food processor and add the other ingredients, except the oil. Turn the machine to maximum for 30 or 40 seconds, until the eggs are really foaming. Now pour the oil in evenly and slowly for a couple of minutes. If by any chance the mayonnaise is too thick, turn the machine on again at half speed and dribble some tepid water in. I know, I know, you didn’t need that amount. The point is you bottle the rest for the coming week.