Mayonnaise

Make your own creamy mayonnaise and then use it as a base for a variety of sauces.

Basic Mayonnaise
serves 8

300ml sunflower oil or olive oil
2 large egg yollks
1 tsp English mustard powder
1 tbsp lemon juice or white wine vinegar

Pour the oil into a jug. Put the egg yolks in a small bowl with the mustard powder and a pinch of salt. Whisk well until blended.

Add half the oil drop by drop to the egg mixture, whisking well after each addition.

Beat in a few drops of lemon juice or vinegar, then dribble in oil whisking constantly. Continue to alternate with a little lemon juice or vinegar.

When all the oil has been incorporated, season. Add more lemon juice or vinegar if necessary. Cover and chill. Will keep for up to 2 days in the fridge.


Garlic Mayo
serves 8

1 quantity basic mayonnaise
3 cloves garlic, peeled

Mash thoroughly the garlic cloves along with a pinch of salt, into a paste. Whisk through mayonnaise until well incorporated.