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Mayonnaise

Once you have tried home made mayonnaise you will never go back to the shop bought version. Beware this recipe contains raw eggs and should not be eaten by people who are pregnant or those with an intollerance to dairy produce.

MayonnaiseIngredients

2 egg yolks
1 tsp creamy dijon mustard
1 tbsp red wine vinegar
1/2 tsp salt
pinch black pepper
150ml sunflower oil
150ml olive oil

Method

Make sure all your ingredients are at room temperature before you start. Combine the two oils in a jug. Place the egg yolks, mustard, vinegar, salt and pepper with 3 tbsp of the oil mixture into the bowl of a food processor or blender, process until blended (approx 10-15 seconds). While the machine is running, pour the remaining oil in a thin, steady stream, until the mixture emulsifies and becomes thick and glossy.