MAYONNAISE
150ml (1/4pt) olive oil
2 tsp lemon juice
1/2 tsp Dijon mustard
1 egg yolk
1 tsp salt
Put egg yolk in a bowl
Using an electric mixer, hand whisker a fork, beat in mustard, salt and half the lemon juice.
Add half the oil, drop by drop, beating continuously.
Gradually add the remaining lemon juice.
Gradually add the remaining oil.
Beat until thick
Tips Always use eggs at room temperature. Cold eggs are more likely to curdle, so remove them from the fridge before you begin.
Beat in a little lemon juice or vinegar to the egg yolks first, this uses the acidity to help hold everything together.
Add the oil very slowly, drop by drop, whilst whisking vigorously. This will ensure the oil is completely incorporated.
Beat a second egg yolk into a clean bowl and gradually beat in the curdled mixture.
Store mayonnaise covered in the refrigerator for 2-3 days.
-----Shared with MyCookBook-----
Comments