Mayonnaise

Mayonnaise

By
From
New Classics
Makes
500 g
Photographer
Mark Roper

This is a basic mayonnaise recipe. Add chopped herbs, capers and cornichons for a classic sauce tartare to serve with fish, or a little cider vinegar and a pinch of sugar for an awesome coleslaw dressing.

Ingredients

Quantity Ingredient
2 egg yolks
1 whole egg
1 tablespoon dijon mustard
350ml light olive oil, or a neutral oil, such as canola
1 1/2 tablespoons water
salt and pepper
1 teaspoon white wine vinegar
lemon juice

Method

  1. Put the egg yolks, the whole egg and the dijon mustard in a food processor or blender and process until all the ingredients are well combined.
  2. Start drizzling the light olive oil into the food processor in a thin stream, while the machine is running.
  3. Add little splashes of cold water to the mixture as the mayonnaise begins to thicken.
  4. When all the olive oil has been absorbed, season the mixture with salt and pepper and add the white wine vinegar and lemon juice to taste.
  5. Pour the mayonnaise into a bowl and cover with baking paper or plastic wrap, making contact with the surface of the sauce, to prevent a skin from forming. Set aside until needed.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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