Mayo

Mayo

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
about 420g
Photographer
Patricia Niven

Ingredients

Quantity Ingredient
2 free-range egg yolks
2 teaspoons dijon mustard
375ml sunflower oil or mild-flavoured vegetable oil
20ml good-quality white wine vinegar

Method

  1. In a bowl, whisk together the egg yolks and mustard until the yolks turn pale. Slowly whisk in the oil until fully combined, then add the vinegar and season to your liking – I prefer to just add sea salt. The mayo will keep for 1 week in an airtight jar in the fridge.
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