Theodore Kyriakou’s Mustard Mayonnaise |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This tangy mayonnaise is from Greek chef and restaurateur Theodore Kyriakou's book 'Real Greek Food', which he co-authored with food writer Charles Campion. Theodore Kyriakou is widely considered to be the finest Greek chef in Britain. I am posting this recipe for the 2005 Zaar World Tour. Ingredients:
25 g dry english-style mustard (more if you want more punch, coleman's dry mustard in the u.s. is not gluten-free) |
1 tablespoon fresh lemon juice |
3 medium eggs (2 separated, 1 whole) |
250 ml light vegetable oil |
250 ml olive oil |
2 tablespoons white wine vinegar |
sea salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Making the mayonnaise in a Mixing Bowl with a Whisk: Start by mixing together the mustard and lemon juice in a bowl; add 2 egg yolks and mix well; mix the 2 lots of oil together in a jug and start to add them a drop at a time to the egg mixture, while continuing to whisk; finally, add the white wine vinegar and then the remaining whole egg; and season to taste.
2. Making the mayonnaise in a food processor: Start by processing together the mustard and lemon juice, add the 2 egg yolks and process again so that all the ingredients are mixed well together; mix the 2 lots of oil together in a jug and start to add them in a gentle stream while the processor is running; finally, add the white wine vinegar and then the remaining whole egg; and season to taste, and process for a few moments to ensure that all the ingredients are well-combined.
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