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 desired, but in general, 1 egg yolk ‘holds’ about
If the sauce does separate or curdle, there are several ways to save it. Begin with a clean bowl and another beaten egg yolk and a pinch of salt and slowly whisk the curdled mixture into the new egg yolk until it emulsifies again. You can also whisk the curdled mixture into a little mustard, lemon juice or vinegar, but be careful the flavour does not become too strong.
Store in the refrigerator for 2–3 days, but bring it to room temperature before stirring or it could curdle. Mayonnaise is the ideal sauce to serve with cold fish, poultry, vegetables, eggs and salads. There are many popular variations too, such as aϊoli, a garlic-flavoured mayonnaise. Makes
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