Preparation info
  • Makes About

    300 ml

    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

Everyone used to tell me how easy mayonnaise was to make. I’d try it, split the bugger and give up for another few years. But then came the breakthrough. Some patient chef explained that, aside from making sure the eggs are at room temperature, it’s all about the initial emulsion of oil and yolk. Keep the faith and add the oil a drop at a time, until you have that thick base. After that you can add the oil in a thin stream. The rest is easy. Use a bowl with a narrow base and perch it on a t