Home-Made Mayonnaise

Mayonnaise - in jarMakes 350ml/12 fl oz

  • 2 organic, free range egg yolks
  • ¼ teaspoon of fine salt
  • ½ teaspoon of Dijon mustard
  • 1 dessertspoon of white wine vinegar (or lemon juice)
  • 225ml/8 fl oz oil (use a ratio of 6 parts light oil like groundnut or sunflower:2 parts rapeseed or olive oil)

Have everything at room temperature.

Place the egg yolks, the salt, Dijon mustard and white wine vinegar in a bowl. Whisk together, then s-l-o-w-l-y add the oil, starting with the light oil and finishing with the heavier rapeseed/olive oil. As you whisk you will see and feel the sauce thicken and the sauce will absorb the oil faster.

Keep refrigerated and use within a few days. Add herbs .. or not.

Eat.