Author Jean Morrison
Easiest Home-Made Mayonnaise
This recipe never fails. It is so yummy you can eat it by the spoonful. Don't though because it can be high in cholesterol. I now use Rice Bran oil and that works extremely well . If you want a very thick mayonnaise you can leave the mixture as is but I generally add about a tablespoon of hot water at the end to make it a looser consistency.
Cooking time: 0 minutes
Quantity: Makes just over a cupful
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3 egg yolks
1 teaspoon white wine vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dry English mustard
250 ml mild tasting oil
Small amount of hot water
1/4 teaspoon salt
Put first five ingredients into a glass jug and Bamix/blend them together well.
Slowly trickle in the oil whilst continually blending the ingredients. Mayonnaise will be very thick at this point. Very slowly drizzle in hot water whilst blending until desired consistency is achieved.
Add salt and pepper to taste.
Store in the refrigerator for up to a week.
This produces a very white mayonnaise. Sometimes for a richer colour I replace just half a teaspoon of white wine vinegar with half a teaspoon of balsamic vinegar. This results in a rich, cream coloured mayonnaise.
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