Name Mayonnaise


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* 1/2 x 2.5ml spoon (1/4 teaspoon) dry mustard
* 1/2 x 2.5ml spoon (1/4 teaspoon) salt
* A little pepper
* 1 egg yolk, size 2
* 150ml (1/4 pint) Flora oil
* 1-2x15ml spoons (1 -2 tablespoons) vinegar or lemon juice

Mayonnaise is easiest to make when all ingredients are at normal room temperature. Do not use straight from the refrigerator.
1. Beat dry seasonings into yolk with a small egg whisk or wooden spoon. As soon as it is thick and sticky it is ready to absorb the oil.
2. Put oil in a small jug and trickle drop by drop into yolk, at the same time beating well.
Once the emulsion starts to thicken, pour oil in a thin continuous stream and continue to beat well.
4. When the emulsion is too thick for beating easily, thin by adding a little vinegar or lemon juice, drop by drop
5. Beat in remaining oil, thinning with vinegar as needed.
6. Taste and adjust seasoning.
7. Stir in 1 x 15ml spoon (1 tablespoon boiling water to prevent separation.
NB: If mayonnaise should curdle, break another egg yolk into clean bowl, slowly beat curdled mayonnaise into yolk.

Makes: 150ml (1/4 pint)
Preparation time: 15 mins

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