This is very easy and tastes so much better than any shop-bought mayonnaise.
Ingredients
- 2 medium egg yolks
- 1 tsp Dijon mustard
- 300ml light olive oil
- Good squeeze fresh lemon juice
Method
- 1. Sit a large bowl on a cloth to stop it moving. Put the egg yolks into the bowl with the Dijon mustard and a little seasoning and whisk well until smooth.
- 2. Gradually add the olive oil in a slow, steady stream, whisking all the time. You should have a smooth, quite thick mayonnaise that stands in peaks.
- 3. Add lemon juice to taste and briefly whisk.
- 4. If it’s too thick, whisk in a few drops of warm water to give a good consistency.
Chef's tip
You can also make this in a food processor, adding the oil through the feeder tube. It will keep in the fridge for 3-4 days.