Saturday, 28 January 2012


Mayonnaise (1 large jar/ 500g approx)

3 Egg Yolks
½ Teaspoon Of Salt
1 Teaspoon Of Dijon Mustard
1 Teaspoon of Wholegrain Mustard
3 Capfuls of White Wine Vinegar
600ml Oil (200ml Sunflower, 400ml Olive Oil)


  1. Combine egg yolks, salt and mustard.
  2. Add lemon juice or vinegar and mix well.
  3. Slowly start adding the oil
  4. When the sauce thickens, the oil may be added more quickly.
  5. A word of warning, if, before the sauce begins to thicken, the oil is added more then a drop at a time, the mayonnaise may curdle.
  6. The mix may be too thick so add a little water at the end to loosen the mix a bit and to whiten it 

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