Classic Mayonnaise

Name: Classic Mayonnaise
Ingredients: Set a small bowl on a folded tea towel or kitchen cloth to prevent the bowl moving about as you whisk vigorously. Whisk 2 egg yolks with a little salt, white pepper, 1½ tablespoons lemon juice or white wine vinegar and 2–3 teaspoons Dijon mustard until the mixture is well blended and lightened. This stage takes about 1 minute.; Gradually add up to 300 ml (½ pint) oil, drop by drop, whisking constantly. It is easy to add the oil drop by drop if you just let it drip off a spoon. Do not add the oil too quickly or the mixture may curdle. When the sauce begins to thicken, pour the oil in a very slow stream until the mayonnaise reaches the desired consistency. Season to taste.

Preparation info

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

Make mayonnaise with a whisk, or, for the faint-hearted, a hand-held electric mixer to beat in the oil. Adding a small amount of Dijon mustard to the yolks, along with the lemon juice and seasoning, helps the sauce to emulsify as well as flavouring it. The proportion of oil to egg yolk can be varied, depending on the consistency desi