Place 2 egg yolks, l teaspoon smooth mustard, salt and ground black pepper in a small bowl. Using electric beaters or a balloon whisk, beat until thick.
Slowly add 1 tablespoon white wine vinegar or lemon juice, beat until combined well. Add 11/4 cups good quality oil, drop by drop, to egg mixture, whisking or beating constantly.
After about half the oil has been used, add the remainder in a thin stream, whisking or beating constantly.
When mixture is thick and creamy, add an extra tablespoon of vinegar or lemon juice. Taste for seasonings; adjust with lemon, vinegar, salt, pepper or mustard. To make in a food processor.
Place yolks and vinegar in food processor. With motor running, add oil slowly in a thin stream. Process until thick and creamy.
Add seasonings to taste.
Vary the flavour with different oils (good quality): try light olive oil, or peanut, sunflower or safflower oil. Store mayonnaise in airtight container in refrigerator for up to 2 weeks.
Makes 1 1/2 cups.
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