Recipe for Mayonnaise
Ingredients of Recipe for Mayonnaise
2 egg yolks
2.5ml (1/2 tsp) Dijon mustard
150ml (5fl oz) light olive oil
150ml (5fl oz) sunflower oil
15ml (1 tbsp) white wine vinegar or lemon juice
Salt and freshly ground black pepper
Method of Recipe for Mayonnaise
1. Place the egg yolks and mustard in the mixer bowl. Mix the oils together in a jug. Using the Whisk at maximum speed start to whisk the egg yolks and mustard together. When they have combined add the oil, drop by drop to begin with and then in a slow steady stream, until half the oil is added.
2. Switch off the machine, add half the white wine vinegar or lemon juice and seasoning, then whisk slowly, to combine. The mayonnaise should now be quite thick and smooth.
3. Gradually add the remaining oil, whisking at maximum speed. Add the remaining vinegar or lemon juice. Store in a screw topped jar for up to 3 days in the fridge.
4. Using the food processing attachment or liquidiser place the egg yolks, mustard and half the vinegar or lemon juice in the food processing bowl or liquidiser jug and blend until pale and creamy. With the motor running gradually pour in the oil and blend until the mayonnaise is thick. Add the remaining vinegar and seasoning.
CORIANDER AND LIME MAYONNAISE
Replace the vinegar or lemon juice with lime juice and stir in 30ml (2 tbsp) finely chopped coriander and the finely grated rind of 2 limes.
CUCUMBER MAYONNAISE
Finely chop 7.5cm (3 inch) piece of cucumber and pat dry on absorbent kitchen paper. Fold into the mayonnaise with 30ml (2 tbsp) chopped chervil or tarragon and a little extra salt. This mayonnaise makes a perfect accompaniment for fish.
TARTARE SAUCE
Add 10ml (2 tsp) snipped chives and 15ml (1 tbsp) each of chopped gherkins, capers and parsley to the finished mayonnaise. Stir in 15-30mi (1-2 tbsp) lemon juice to thin the mayonnaise.
