Thursday, 12 February 2009

Home-made mayonnaise

Making your own mayonnaise might seem a bit excessive but it's worth it, especially if you eat a fair bit of it, and it's very easy to make. Just ensure you use free range eggs so that you don't get salmonella. If you're very intolerant of salmonella then stay away as it contains raw eggs like all mayonnaise.

This recipe is so simple I'm not going to divide it in the usual way! Put three egg yolks in the bottom of a bowl with a teaspoon of mustard. Whisk thoroughly. Measure out 300ml groundnut oil and SLOWLY (i.e. a trickle - you don't want it to split) pour it in whilst whisking thoroughly. When all the oil is in, mix in a little salt and freshly ground black pepper. Refrigerate the mayonnaise in clean jars for no more than 3 days.

Stay tuned for a recipe using this mayonnaise!

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