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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Basic Mayonnaise

Serves 12

Mayonnaise is notoriously difficult for the beginner, as it often curdles, but easy once you have the knack.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 egg yolks
  • 2½ teaspoons (12.5 mL) lemon juice and/or vinegar
  • ½ teaspoons (2.5 mL) Dijon mustard
  • ¼ teaspoons (1 mL) salt
  • ¾ cup (180 mL) oil

Method

  1. In a large bowl, beat the egg yolk with a wire whisk for about a minute.
  2. Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.
  3. Then, very slowly, add half the oil with one hand whilst whisking with the other.
  4. Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
  5. Keep going until the oil is whisked in.
  6. Add the rest of the lemon juice, whisk to combine.
  7. Add the rest of the oil in the same manner as before.
  8. Keep going until all the oil is whisked in.
  9. If desired, stir in flavourings such as crushed garlic, or use the mayonnaise as a base for other sauces.