- Yield : 225ml
- Prep Time : 2m
- Cook Time : 0m
- Ready In : 3m
When making mayonnaise it is important to use each ingredient at room temperature or a little warmer. Any cold ingredient may prevent the mix combining, causing separation – even the bowl should be at room temperature. Olive oil is often used, but try other oils for variation. Vegetable oils give a delicate flavour while a nutty taste can be obtained by using nut oil such as walnut. You can use vinegars or a citrus juice such as lemon to contrast against the richness of the oil and to thin the mayonnaise at the end. Different flavourings can also be achieved by adding garlic, herbs or spices, or you may like to try adding it to other sauces such as apple sauce. Mayonnaise can be served cold with meats, fish (try with our Fish Terrine), vegetables and salads, but it is also possible to use it in warm food preparations such as thin broths or to top various warm food dishes.
- 2 egg yolks
- 1 tbsp Dijon mustard
- 250ml olive oil
- lemon juice or white wine vinegar
- salt and white pepper to taste
Combine the egg yolks and mustard in a small bowl. Beat for about 30 seconds until the mixture is creamy. Beat in the olive oil, one drop at a time to begin with then as a steady trickle once it begins to thicken. Thin the mayonnaise with a little lemon juice or vinegar and then season to taste.