Mayonnaise
Mayonnaise
Cooking Mode:
Not Applicable
Equipment
- Mixing bowl with whisk or stand mixer
Ingredients
Ingredients- 2 x Large Eggs yolks
- 30ml White Wine Vinegar
- 50gm Dijon Mustard
- Salt
- 300ml Vegetable Oil
METHOD
Separate yolks from whites, add vinegar and mustard and mix briefly, while continually whisking add a slow steady stream of oil until all oil has been used and you have a thick mayonnaise
To finish season with salt and keep in the refrigerator up to 4 days
To finish season with salt and keep in the refrigerator up to 4 days
HINTS & TIPS
Add your oil slowly if you add it too quickly the mix may “split”
If your mix begins to split before continuing try adding a few tablespoons of warm water to “rescue” your mix. If you do rescue the mix continue adding oil very slowly.
If you are unable to “rescue” the mix unfortunately you have to start again, remember add oil slowly.
If your mix begins to split before continuing try adding a few tablespoons of warm water to “rescue” your mix. If you do rescue the mix continue adding oil very slowly.
If you are unable to “rescue” the mix unfortunately you have to start again, remember add oil slowly.
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