Basic mayonnaise

ingredients

• Basic mayonnaise

  • 2 egg yolks
  • 1 tablespoon dijon mustard
  • 1 tablespoon white wine vinegar
  • 300 millilitre mild-flavoured oil (grapeseed, olive or vegetable oil)
  • salt and pepper, to season
  • 1 tablespoon hot water (optional)

method

• Basic mayonnaise

  • 1

    In a bowl, whisk yolks, mustard and vinegar together until thick and pale. (Place bowl on a tea towel or damp cloth to prevent it moving while you whisk.)

  • 2

    Slowly add oil in a gradual, thin, steady stream, whisking constantly, until very thick. Be careful to only add a small drizzle at a time to avoid overloading the egg yolks. Season to taste.

  • 3

    Add a little hot water if too thick to achieve desired consistency. Add flavourings of choice.

notes

It is important to use a mild flavoured oil as it drastically effects the flavour. We used a combination of 100ml mild olive oil and 200ml grapeseed oil. It is a good idea to add the oil drop-by-drop to begin with, and gradually increase the amount as it thickens. You can also make mayonnaise in a blender or food processor. Pulse or blend yolks, mustard and vinegar to combine. With motor running, add oil in a thin, steady stream through chute. Can be stored in the fridge in an airtight container for up to 1 month at the end of step 2.