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Preparing time: 30 min
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Ingredients:
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Method:
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2 egg yolks
1 tsp mustard
salt and frehsly ground pepper to taste
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Place the egg yolks and mustard in a glass bowl. Add a pinch of salt and pepper. Whisk until you combine the ingredients.
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250 ml groundnut oil or vegetable oil
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Slowly add 20 ml of the oil in a thin trickle whisking constantly. Whisk until the sauce begins to thicken.
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Add the oil with a steady stream whisking all the time. The sauce will be losing the intense yellow colour which comes from the egg yolks, become more pale and thick.
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Whisk to incorporate the whole oil. Then whisk constantly for 30 seconds. The mayonnaise is ready when yellow pale and jiggly.
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2 tsp lemon juice or white vinegar (white wine, cider)
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Add the lemon juice or vinegar, salt or pepper if necessary to adjust the seasoning. The recipe makes 270 ml of the mayonnaise. Keep refrigerated for 2 weeks.
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The whole process requires the constant whisking for about 30 minutes so you can help yourself using a hand mixer equipped with the whisking attachment on the low speed.
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| The recipe inspired by Michel Roux "Sauces. Savoury and Sweet" | |
