mmm!!...Creamy Mayonnaise...mmm!! |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is my favourite recipe for 'homemade' mayonaise and was passsed on to me by my Mother. It really has got the WOW factor - and really creamy. It is essential that the oil is added VERRRRY slowly, to ensure you get the right consistency. Ingredients:
1/2 teaspoon dry mustard |
1/4 teaspoon salt |
1/8 teaspoon cayenne or 1/8 teaspoon white pepper |
1/2 teaspoon caster sugar |
1 egg yolk |
1/4-1/2 pint salad oil |
1 tablespoon white wine vinegar or 1 tablespoon chili vinegar |
1 tablespoon tarragon vinegar |
1 tablespoon lemon juice |
Directions:
1. Place the mustard, salt, pepper, sugar, a FEW drops of the vinegar and the egg YOLK in a bowl and whisk together.
2. Continue whisking and at the same time, add the oil- but ONLY a LITTLE at a time.
3. The mixture should NOT curdle NOR become too thick- (insufficient whisking, poor quality ingredients or too hasty addition of the oil will cause curdling).
4. Now add the rest of the vinegar, and the lemon juice- a LITTLE at a time, to keep the mayonaise at the right consistency.
5. NOTE: if after refrigerating, you find the mayonaise a little too thick, it may be thinned down with a little amount of cream.
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