Mayonnaise

Mayonnaise

By
From
How I cook
Serves
6
Photographer
Jason Lowe

The quickest, most foolproof way to make a mayonnaise is in a blender. The secret is to add the oil as slowly as possible through the funnel – pouring the oil from a jug makes it easier to control the flow.

Ingredients

Quantity Ingredient
3 organic, free-range medium egg yolks
1 lemon, juiced
sea salt
freshly ground black pepper
250ml mild-tasting extra virgin olive oil, such as ligurian

Method

  1. Put the egg yolks into a blender or small food processor and add the lemon juice and a good pinch each of salt and pepper. Whiz briefly, just to combine.
  2. With the motor running, very slowly pour in the olive oil through the funnel – a few drops at a time to begin with, then in a thin stream – until it is all incorporated and you have a thick, glossy mayonnaise.

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