Preparation info
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By Sat Bains

Published 2012

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  • 2 pasteurised egg yolks
  • 5 g fine salt
  • 50 g white wi


Allow all the ingredients to come to room temperature: this makes the emulsification process easier. Start whisking the egg yolks with the salt and vinegar. Add the oil in 1 steady stream until fully emulsified. Correct the seasoning if necessary.

You can thin the mayonnaise down by adding a little hot water if needed. Store in an airtight container for up to 7 days.