Home-made mayonnaise

Home-made mayonnaise

From
Posh Eggs
Makes
280 g
Prep
5 mins
Photographer
Louise Hagger

With a little patience, home-made mayonnaise is surprisingly simple to whip together and bears no resemblance to the long-life, vinegary shop-bought variety. Once you’ve mastered it, use it as a base for tartare sauce, aioli or remoulade.

Ingredients

Quantity Ingredient
2 egg yolks
1 teaspoon english mustard powder
2 teaspoons white wine vinegar
1/2 teaspoon salt, plus extra to taste
squeeze lemon juice, to taste
80ml olive oil
200ml groundnut oil
crudites, such as radishes, celery sticks or steamed asparagus spears, to serve
freshly ground black pepper

Method

  1. Whisk the egg yolks with the mustard, vinegar, salt and a few good grinds of pepper in a bowl. Squeeze over a little lemon juice and whisk in.
  2. Very slowly, add the oils a drop at a time, whisking really well between each addition. Once an emulsion begins to form you can begin to add the oil in a thin trickle, whisking all the time, until you have a lovely creamy mayo. Check the seasoning and add more salt, pepper or lemon juice if needed.
  3. Serve with crudités of your choice. Spicy radishes, sticks of celery and steamed asparagus spears are all good.
Tags:
eggs
breakfast
lunch
dinner
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