Homemade mayonnaise
Egg yolks, mustard and lemon juice whisked with a slow stream of mild oil into a thick, glossy mayonnaise with a fresh, clean flavour.
Method
- 1
Twist a damp tea towel into a ring and sit the bowl in it so it stays still while you whisk.
- 2
Put the egg yolks, mustard, salt and half the lemon juice in the bowl and whisk until smooth.
- 3
Add the oil a drop at a time, whisking constantly, until the mixture thickens and starts to look like mayonnaise.
- 4
Once about a quarter of the oil is in, add the rest in a thin, steady stream, still whisking.
- 5
If it becomes very thick and stiff, loosen it with the remaining lemon juice before adding more oil.
- 6
Taste and adjust with more salt or lemon juice until it is well balanced.
- 7
Spoon into a clean jar, cover and chill until needed.
Notes
- Go slowly at the start. Adding oil too fast before the emulsion forms is the usual reason mayonnaise splits.
- To rescue split mayonnaise, put a fresh yolk in a clean bowl and whisk the split mixture into it drop by drop.
- It contains raw egg, so use very fresh eggs, keep it chilled and eat within 3 days. Use pasteurised eggs if serving anyone pregnant, very young, elderly or unwell.
Equipment
Mixing bowl, Balloon whisk or electric hand whisk, Jug, Damp tea towel