Mayonnaise

Ingredients

• 1.2 egg yolks, or 1 egg yolk and 1 whole egg
• 2.1 teaspoon mustard
• 3.salt and pepper, to taste
• 4.10 millilitre lemon juice, or lime juice or vinegar
• 5.250 millilitre olive oil, added slowly in a thin stream

Method

1. 1.Place egg yolks, mustard and seasonings in the food processor and blend until creamy.
2. 2.Add 1 teaspoon of juice or vinegar, then slowly drizzle in the olive oil. The more slowly the oil is added, the thicker the mayonnaise will be. Add remaining juice or vinegar. Taste to check the seasoning.
3. 3.If the mayonnaise shows signs of curdling or breaking, have some boiling water at hand and beat in a tablespoon or so.
4. 4.If the mayonnaise still fails to thicken or even begins to curdle, beat another egg yolk in a clean bowl with a teaspoon of vinegar and gradually beat the failed mayonnaise into this.
5. 5.To make aioli or garlic mayonnaise, blend one or two garlic cloves with the egg yolks and seasonings.
6. 6.Serve with crudités or use as the basis for many sauces and dips.

Notes

• From the 'Plates' SA cookbook by Ann Wise.
• Card intro: 'It is always worth making your own mayonnaise. This recipe makes it almost as easy as opening a jar anyway!'
• A second, handwritten mayonnaise recipe appears elsewhere in this scan — see mayonnaise-handwritten.yaml if digitised.