Regular readers of this recipe rolodex may be quite surprised to learn that I’ve never made my own mayonnaise. One more reading of Nigel Slater’s Appetite
Mayonnaise:
2 egg yolks
½ teaspoon English mustard
100ml grapeseed oil
100ml extra virgin olive oil
Your strongest wrist
- Give the yolks and mustard a few beats with a pinch of salt to begin firming everything up. Add the grapeseed oil a drip at a time, whisking vigorously – don’t stop. After about half of it’s gone in, you can move to a trickle.
- Once the grapeseed oil is gone add the olive oil and continue to whisk. You may not need all the olive oil, check the consistency as you go.
- Once it reaches the desired, thickened, wobbly consistency check for seasoning. A little lemon juice for acidity is also welcome here.