Woman's Day
Ingredients
Method
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.
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.
Note
