Homemade Mayonnaise
Quick and healthy mayonnaise recipe
Ingredients
- 2 egg yolks See notes
- 1 tbsp white wine vinegar
- 1 tsp Dijon Mustard optional
- 1 pinch Salt and pepper optional
- 200 ml Extra Virgin Rapeseed Oil
Instructions
- Put the egg yolks, vinegar, mustard and salt into a bowl
- Whisk until they double in volume
- Continue to whisk as you slowly pour the oil in
- Don’t add the oil too quickly – it should “disappear” into the egg yolk mix almost on contact
- As you get close to all the oil being added the mayonnaise becomes very thick. You may have to stop and start pouring to allow the oil time to whisk in
- Store in a covered container in the fridge and use within 5 days
Notes
Back in the late '80s and '90s the UK egg industry had a serious salmonella problem. That’s no longer the case, but eggs still haven’t lost their notorious reputation. For most people fresh, raw egg yolk is perfectly safe to eat. But as a precaution, infants, the very elderly, pregnant women and anyone with a compromised immune system shouldn’t eat raw eggs. Luckily you can buy pasteurised egg yolk in most supermarkets.
