Sloppy Mayonnaise

Ingredients

• 1.4 egg yolks
• 2.4 teaspoon Pommery mustard, whole-grain French mustard
• 3.5 millilitre dry mustard
• 4.castor sugar, 1½ to 2 tablespoons
• 5.0.125 teaspoon salt, plus a sprinkling of freshly ground black pepper
• 6.45 millilitre white wine vinegar, added a teaspoon at a time
• 7.200 millilitre olive oil, added very slowly then more rapidly at the end

Method

1. 1.Place yolks, Pommery, dried mustard, sugar and seasoning in a food processor. Blend until creamy.
2. 2.Add oil very slowly until half the mixture is added. Mixture should have thickened considerably.
3. 3.Add vinegar, a teaspoon at a time.
4. 4.Add the last of the oil a little more rapidly.
5. 5.Place in a dish with greaseproof paper on the surface and refrigerate overnight.

Notes

• A rich, thick mayonnaise-style dressing made in the food processor.
• A nut variation (pistachios, toasted hazelnuts or macadamias) was crossed out — see crossed_out.