Making Mayonnaise

Measure out all the ingredients.

• 2 egg yolks
• 1 tsp mustard
• 150 mls vegetable oil
• 1 tsp white vinegar
• 1/2 tsp sea salt
• 2 tsp chopped dill (optional)
• 2 tsp chopped chives (optional)
• 1/2 Tbsp finely chopped anchovies

Makes approximately 150 mls

Combine the egg yolks and mustard in a clean bowl.

Whisk yolks and mustard vigorously for 30 seconds until thoroughly combined.

Slowly add the oil a few drops at a time, while continuing to whisk vigorously. It's important not to add too much oil at once otherwise the mayonnaise will split.

"Split" mayonnaise means that the mayonnaise is runny instead of creamy. This is usually because too much oil was added at once. If you're mayonnaise splits, start again by adding 1 tablespoon of the split mixture to 2 egg yolks. This is the mayonnaise base. Continue to add oil a few drops at a time while whisking.

Keep slowly adding the oil, a few drops at a time, while whisking -- the mixture will thicken and become creamy like store-bought mayo.

When you've added about 80 mls of the oil to the yolks, add the vinegar to the mixture and continue to whisk. This will lighten the color of the mayo. Season with 1/2 tsp of salt and add add remaining oil slowly while continuing to whisk.

Now you have basic mayonnaise. You can make derivatives by adding ingredients such as finely chopped fresh herbs, finely chopped anchovies, finely chopped gherkins or spanish onion or finely chopped garlic. The possibilities are endless.

Back to mayonnaise recipe.