DIY Mayonnaise
Really, this is so easy. I made it in less than five minutes - by hand - while supervising the Small Girl "doing some cooking". Then I shredded a celeriac in the food processor and made a sort of remoulade by adding a little more mustard and lemon juice to thin the mayo down a bit. Both the mayo denier and our daughter wolfed it down. What they don't know won't hurt them, etc...
1 free range egg yolk
1/2 clove garlic
good pinch of salt
1/2 tsp Dijon mustard
1tsp white wine vinegar
pinch of sugar
150ml oil (half olive, half vegetable oil), in a jug
more salt, pepper, lemon juice
Crush the garlic with the salt in a mortar and pestle or with the flat side of a knife until it forms a paste. Scrape this into a small bowl and add the egg yolk, mustard, vinegar and sugar. Whisk together (I use a miniature whisk to add to the fun). Continue whisking with one hand while adding drops of oil from the jug with the other. Increase the drops to a thin, steady stream - don't go too fast - and continue whisking until you have a thick, glossy, mixture. Voila - c'est mayonnaise! Add more salt, pepper and lemon juice to taste. Use immediately or cover and refrigerate for up to two days, if it lasts that long.
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