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Mayonnaise
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
1 - scant
¼ pint - salt and white pepper
Method
Put the egg yolk, not straight out of the refrigerator, with the seasoning, into a bowl and beat it with a wooden fork or spoon. Put the oil into a jug with a narrow lip, or an oil bottle with a spout, so that you can drip it out in minute drops. Start adding the oil to the egg yolk a few drops at a time, beating continuously. When the mixture starts to thicken, add a few drops of vinega
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