Basic mayonnaise
Homemade mayonnaise, with its creamy, smooth texture and tangy flavour is an excellent condiment to have on-hand.
- 10 mins preparation
- Makes 1 Cup
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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
- 1In 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.)
- 2Slowly 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.
- 3Add 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.
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