Mayonnaise

Mayonnaise

By
From
Feasting
Photographer
Elisa Watson

Ingredients

Quantity Ingredient
3 egg yolks
juice of 1/2 lemon
1/2 teaspoon salt
1 heaped teaspoon dijon mustard
500ml grapeseed oil

Method

  1. Place the egg yolks, lemon juice, salt and mustard in a food processor. Blend for 1 minute, with the motor running slowly, then gradually pour in half of the grapeseed oil in a thin stream.
  2. Add 3 tablespoons cold water and continue blending, then gradually pour in the rest of the grapeseed oil.
  3. Continue to blend until you have a smooth mayonnaise.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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