Mayonnaise is eaten pretty much all year round, but it’s during the summer months that many get the urge to make the fresh kind – probably because it has such an affinity with all the good things eaten in the warmer months, such as seafood, salads and barbecued meats. It's surprising how easy and quick it is to make.
Ingredients
- 2 medium egg yolks
- 1 tsp Dijon mustard
- 300ml light olive oil
- 1 tsp lemon juice or white wine vinegar
Method
- 1. Place a folded cloth underneath a medium bowl to stop the bowl sliding while you whisk. Add egg yolks, mustard and a little seasoning, and whisk well until smooth.
- 2. Measure out light olive oil in a measuring jug and add it to the egg mixture in a slow, steady trickle, whisking with your other hand, until about two-thirds of the oil is incorporated and you have a mixture that is quite thick and holds its shape in soft peaks.
- 3. Whisk in lemon juice or white wine vinegar, then whisk in the remaining oil in a steady stream. If it is a little thick, whisk in 1-2 teaspoons warm water to give a consistency that you like. The recipe makes about 300ml of mayonnaise.
Chef's tip
You can also make mayonnaise in your food processor. With the motor running, gradually add the mild olive oil through the open funnel of the food processor.