Basic Mayonnaise

Ingredients


2-4 egg yolks (according to how extravagant you feel)

2 tablespoon lemon/orange juice or wine or cider vinegar, 300 ml good salad oil (olive or sunflower are best.) 1 rounded tablespoon French mustard (e.g. Dijon).

½ level tsp salt.

¼ freshly grounded black pepper.

Method

Put egg yolks in liquidizer and switch on for 2 minutes or until thick and creamy.

With machine running, add juice or vinegar. Then add oil gradually until 150 ml has been absorbed.

Now add all the seasonings, switch on again and gradually add the last of the oil.

Keeps in refrigerator for 3 – 4 weeks. Can be thinned down when required with milk, single cream or natural yoghurt or more lemon or orange juice or vinegar.