2 egg yolks
½ tsp/2.5ml salt
1 tsp/5mi Dijon mustard
¼ cups/300ml/1/2pt olive oil
2 tsp/10 ml cider vinegar
makes 1 ¼ cups/ 400 ml/ 14 fl oz
1-All the ingredients must be at room temperature. Put the egg yolks in a bowl with the salt and
mustard and whisk together with a balloon whisk.
2-Beating constantly and evenly, add the olive oil at a very slow trickle. A bottle with a nick cut
in the cork can be used to ensure that only a very little oil dribbles out at a time. The aim is to
break up the oil into very small globules so that it can be absorbed by the egg yolks. When all the
oil has been added you should have a thick glossy emulsion that will cling to the whisk.
3-Gradually beat in the cider vinegar. For a thinner mayonnaise, beat in 1 tbsp/15ml hot water.
½ tsp/2.5ml salt
1 tsp/5mi Dijon mustard
¼ cups/300ml/1/2pt olive oil
2 tsp/10 ml cider vinegar
makes 1 ¼ cups/ 400 ml/ 14 fl oz
1-All the ingredients must be at room temperature. Put the egg yolks in a bowl with the salt and
mustard and whisk together with a balloon whisk.
2-Beating constantly and evenly, add the olive oil at a very slow trickle. A bottle with a nick cut
in the cork can be used to ensure that only a very little oil dribbles out at a time. The aim is to
break up the oil into very small globules so that it can be absorbed by the egg yolks. When all the
oil has been added you should have a thick glossy emulsion that will cling to the whisk.
3-Gradually beat in the cider vinegar. For a thinner mayonnaise, beat in 1 tbsp/15ml hot water.
