- Serves: makes 300ml
- Prep Time: 20 minutes
- Effort: medium
- 290 ml groundnut oil
- 2 egg yolks
- 1 heaped tsp dry mustard
- 1 tsp salt
- 1 tsp white wine vinegar
Tips and Suggestions
If your mayonnaise curdles just put a fresh egg yolk into a clean bowl, add the curdled mixture to it (drop by drop), and then continue adding the rest of the oil as though nothing had happened.
1. Put the egg yolks into a bowl with the dry mustard, salt and a little freshly ground black pepper. Mix these together.
2. Holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, add 1 drop of oil to the egg mixture and whisk this in. Make sure each drop of oil is thoroughly whisked in before adding the next drop. The mixture will begin to thicken and go very stiff and lumpy.
3. At this stage you need to add a teaspoon of vinegar, which will thin the mixture down.
4. Pour the oil in a very, very thin but steady stream, keeping the beaters going all the time. Add more salt and pepper if needed.
5. For a lighter mayonnaise add 2 tablespoons of boiling water and whisk it in.
6. Store the mayonnaise in a screw-top jar in the bottom of the fridge, for no longer than a week.
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