Mayonnaise
6 egg yolks (separate from
the whites)
1 tablespoon of lemon juice
1 teaspoon of English mustard
Black pepper
20 fl oz sunflower seed
oil
Put the mustard, a pinch of salt, a large pinch of ground pepper, the lemon juice and the egg yolks into a large bowl. (If you choose
to add ketchup / herbs / paprika etc then add them now).
Beat the mixture together with a whisk or mixer
Now, whilst still whisking, start to add the oil drop by drop.
Keep vigorously whisking.
If, at any time, the oil does not seem to be blending in with the egg yolks, then stop adding oil and continue to whisk until the oil is absorbed by the mixture.
As soon as the mayonnaise starts to form you can start to add
the oil a little faster - but take care.
As more and more mayonnaise is formed you will be able to, finally, pour the oil into the mixture in a very gentle trickle.
Once the mayonnaise is thick transfer it to a jar and put into the
fridge to store until use. Can't Find What You Want? Try Here:
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