Thursday, 8 October 2009


I love mayonnaise, and I think it is absolutely ESSENTIAL to make one's own. This recipe is based on various sources, including - er - my own intuition!

2 large egg yolks (use organic if at all possible)
1 teaspoon mustard powder (optional)
clove of garlic, crushed (this is NOT optional!)
290 ml. extra-virgin olive oil (again, organic if possible)
a squeeze of lemon juice
I tblsp. vinegar (white wine vinegar is preferable)
sea salt and freshly-ground black pepper

Put the egg yolks into a bowl with a pinch of salt (and the mustard, if using). Beat well with a wooden spoon.
Add the oil, slowly, drop by drop, (so that it doesn't curdle) beating all the time.
Beat in the lemon juice
Continue to pour in the oil - it is safe to do it more quickly now, but alternate the oil with small quantities of vingegar.
Season the mayonnaise with salt, pepper and garlic.

No comments:

Post a Comment