Details
Makes 155 ml (5 fl oz/²/3 cup
Ingredients
1 egg yolk Pinch salt ½ teaspoon Dijon mustard 155 ml (5 fl oz/²/3 cup) olive oil 2 teaspoons wine vinegar or lemon juice
Method Have all the ingredients at room temperature: this will help prevent curdling. Put egg yolk, salt and mustard into into a bowl. Stand bowl on a damp cloth to stop it sliding about. As mayonnaise thickens, add oil in a steady trickle.When all oil has been added, beat in vinegar or lemon juice. The mayonnaise be thinned by the addition of a little hot water, if necessary. For Herb Mayonnaise: Add 2 tablespoons chopped fresh herbs such as parsley, chives or tarragon, or a mixture. For Garlic Mayonnaise: (Aïoli): Add 2 crushed cloves of garlic to the egg yolk before adding the oil. For Light Mayonnaise: Replace either half or all the olive oil with sunflower oil, and whisk in 2 table-spoons natural yogurt.