To obtain the
best results, all the ingredients should be at room temperature. you can
make mayonnaise with eggs straight from the refrigerator but there is a
greater chance of it curdling.
Put the egg
yolks, salt, mustard, pepper and 15ml (1 tbsp) of the vinegar into a
blender or food processor. Blend together until thoroughly combined With
the motor running, gradually trickle in the oil, drop by drop at first,
then in a thin steady stream until it has all been incorporated.
Finally, add the remaining vinegar.
Alternatively, whisk the egg yolks with the other ingredients in a large
basin, then whisk in the oil, drop by drop.
half the oil is incorporated, and the mixture is thick and shiny, the
remaining oil may be added in a steady trickle. Taste and adjust the
seasoning before serving.
Makes a generous 300ml (1/2 pint)
Using olive oil to make mayonnaise gives
the sauce a distinctive, flavor; if you prefer, you can substitute a
part-quantity oil of your choice for the olive oil.
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