Mayonnaise

Mayonnaise

By
From
Nathan Outlaw's Home Kitchen
Makes
350ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
3 free-range egg yolks
1 teaspoon english mustard
1/2 lemon, juiced
or 2 teaspoons white wine vinegar or cider vinegar
300ml light rapeseed oil
sea salt
freshly ground black pepper

Method

  1. Put the egg yolks, mustard and lemon juice or wine (or cider) vinegar into a bowl and whisk together for 1 minute. Now slowly add the oil, drop by drop to begin with, then in a thin, steady stream, whisking constantly, until the mixture is emulsified and thick.
  2. (Or you can make the mayonnaise in a blender or food processor, blending the egg yolks, mustard and lemon juice or vinegar for 1 minute and then adding the oil in a thin, steady stream through the funnel with the motor running.)
  3. Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until needed. It will keep in the fridge for a couple of days.

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again