It is handy to have a jar of Mayo in the fridge but it won't impress you or anyone else as it is not much like the real stuff. This recipe is remarkably easy and foolproof if you have a processor and it makes a mayonnaise which is not too rich, as it sometimes is if you use all olive oil, and lasts at least two weeks carefully covered so you can add different things to it depending on what you are eating. For a very little effort you can enjoy something highly superior.
Quick Mayonnaise
2 large egg yolks
A pinch of salt
1 tsp white wine vinegar
1 tsp Dijon mustard
225ml rapeseed oil
Put the yolks and seasonings into your processor. Turn it on and very slowly start a narrow drip of oil. With a steady hand keep this going in a continuous stream. Once it is thick, a matter of a few minutes, and all the oil is incorporated, taste it for seasoning, add a few drops of warm water if you want to loosen it a little, and then store it covered in a bowl or a jar in the fridge.
Eat it as it is with prawns, crudités, chips, anything you fancy. A few gherkins chopped up plus a handful of capers and a squeeze of lemon will turn it into tartare sauce for fish. Crushed garlic makes it into aioli. Tinned tuna mixed in makes it into Italian tonno sauce for cold chicken or turkey...........
Quick Mayonnaise
2 large egg yolks
A pinch of salt
1 tsp white wine vinegar
1 tsp Dijon mustard
225ml rapeseed oil
Put the yolks and seasonings into your processor. Turn it on and very slowly start a narrow drip of oil. With a steady hand keep this going in a continuous stream. Once it is thick, a matter of a few minutes, and all the oil is incorporated, taste it for seasoning, add a few drops of warm water if you want to loosen it a little, and then store it covered in a bowl or a jar in the fridge.
Eat it as it is with prawns, crudités, chips, anything you fancy. A few gherkins chopped up plus a handful of capers and a squeeze of lemon will turn it into tartare sauce for fish. Crushed garlic makes it into aioli. Tinned tuna mixed in makes it into Italian tonno sauce for cold chicken or turkey...........
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