- Serves: 2
- Prep: 5 minutes
- Cook: 1 minutes
- Difficulty: Easy
2 egg yolks
½ tsp Dijon mustard
100ml extra virgin olive oil
200 ml vegetable oil
lemon juice or red wine vinegar to taste
I make mayonnaise using the same proportions of egg yolk to oil that I learnt as a student at Leiths School of Food and Wine, specifically 1 egg yolk to every 150ml of oil. Don’t be scared of mayonnaise, the key to success is to start adding the oil drop by drop for the first 100ml this will develop into a thick emulsion and then continue in a very slow steady stream. If you use a kitchen mixer with whisk attachment, it will all come together beautifully and give you a good thick unctuous sauce.
- Put the egg yolks and mustard into a large bowl and season with salt and pepper. Whisk vigorously for two minutes or until the yolks have become paler and slightly mousse like. Then add 100ml of oil drop by drop whilst whisking all the time.
- Then add a good squeeze of lemon juice.
- Finally add the remaining oil in a slow steady stream whilst continuing to whisk. If the mixture becomes too thick and looks as if it will split then add a splash of water. Finally taste the sauce and season with salt, pepper and or more lemon juice if needed.