Notoriously very difficult to prepare properly, but if you follow our simple steps, making a fresh home made Mayonnaise will be a piece of cake!
Ingredients (for 2)
- 1 egg
- 1/2 tbsp Dijon mustard
- 1 tbsp white wine vinegar (or lemon juice)
- 4 tbsp vegetable oil
- a pinch of salt
Directions
- Have all ingredients at room temperature before starting and the sauce will come together better
- Combine the egg yolk only (beaten) and Dijon mustard in a bowl and whisk until blended (you can use a food processor fitted with a blade attachment)
- When the mixture is smooth, start to slowly add vegetable oil in small quantities (a thin stream or a few drops at a time), whisking constantly
- When you’ve used up all of the oil and the sauce is thick and firm, whisk in some vinegar or lemon juice and season with a pinch of salt
Best Served With
Anything really, but best suited for boiled or grilled fish or meat
Tips from the Chef
- Very important to have ingredients at room temperature otherwise they will not blend together
- Because the egg is not cooked, it has to be super fresh and pasteurized
- Home made mayonnaise can be stored (covered) in the fridge and will keep for 3-4 days
