Mayonnaise

Mayonnaise

By
From
Kitchin Suppers
Makes
300 ml
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
2 free-range medium egg yolks, at room temperature
1 teaspoon dijon mustard
25ml white wine vinegar
sea salt
squeeze lemon juice
250ml sunflower oil
or 250ml vegetable oil

Method

  1. Put the egg yolks into a medium bowl with the mustard and wine vinegar and whisk together until evenly combined. Now slowly drizzle in the oil, whisking continuously as you do so to emulsify the mixture. Once all the oil is added you should have a thick, glossy mayonnaise. Season with salt and add a squeeze of lemon juice to taste.
Tags:
The Kitchin Restaurant
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