Mayonnaise

Very small quantities of mayonnaise are impossible. This makes 10 fl oz (300 ml). Any left over will keep for days in a refrigerator. You may substitute lemon juice for vinegar if you wish or add a teaspoonful of French mustard at the start.

Ingredients

  • 4 egg yolks
  • salt and freshly ground black pepper
  • 1 tablespoon white wine vinegar
  • 5 fl oz (150 ml) olive oil
  • 5 fl oz (150 ml) sunflower seed oil

Method

  1. Put the egg yolks in a bowl and season with salt and pepper.
  2. Whisk in the vinegar.
  3. If the oils are cold then warm them slightly. Whisk them into the egg yolks drop by drop at first. Then, as the mayonnaise thickens, you can whisk them in a little more quickly.
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