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By Nigella Lawson

Published 1998

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Stock is what you may make out of the bones of your roasted chicken, but mayonnaise, real mayonnaise, is what you might make to eat with the cold, leftover meat. There is one drawback: when you actually make mayonnaise you realise, beyond the point of insistent denial, how much oil goes into it. But since even the best bottled mayonnaise – and I don’t mean the one you think I mean, but one manufactured by a company called Cottage Delight – bears little or no relation to real mayonnaise, you