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Mayonnaise

Name: Mayonnaise
Total time: 10 min
Yield: 10
Cuisine: French
Ingredients: 1 very fresh egg, yolk only; 1 tsp good quality mustard; generous pinch sea salt; a little ground black pepper; 250ml olive oil OR; 250ml rapeseed oil

If you like mayonnaise this is way, way better than anything you can buy, but don’t expect an experience without taste and colour. Perfect for a rustic lunch with bread and some salad.

Posted by: kim
On: 27/07/2010

Cuisine

French

Time

< 15 mins

Skill Level

Confident

Serves

Courses etc.

Side dishes

You will need

Ingredient	Add
1 very fresh egg, yolk only	Awaiting stock	More products
1 tsp good quality mustard		More products
generous pinch sea salt		More products
a little ground black pepper		More products
250ml olive oil OR		More products
250ml rapeseed oil		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Put the egg yolks into a large bowl. Add the mustard, the salt and the pepper. Alternatively blend in a processor.
Add the oil, a drop at a time, beating even more quickly until the mayonnaise is very thick, in a blender the oil can be added faster (as fast as it is absorbed)
Add the vinegar or lemon juice.
Add the rest of the oil, a tablespoon at a time now until finished.
You can now flavour your mayonnaise, if you like. Some great additions include crushed garlic., chilli sauce, tomato ketchup, chopped capers, cornichons, onions, herbs, anchovies.
If you don't serve the mayonnaise right away, or in the unlikely event of leftovers, the mayonnaise will keep for 2 days in the fridge if it is put in a bowl covered with cling film touching the mayonnaise.