In our family mayonnaise holds a special place and we make it for pleasure, for comfort and everything in between. I remember sitting on the counter top when my mum would make mayo and now my kids do the same in our kitchen - stirring, tasting and testing as we make it!
Here is our super simple recipe:
1-2 egg yolks (separated from the egg whites) - we use eggs with the Lion stamp to minimise the risk of salmonella
250ml of sunflower or vegetable oil (or olive oil, if you like strong flavours)
salt
garlic (optional)
Whisk the egg yolks and mix in the oil drop by drop to let the mixture thicken gradually. If you add oil too quickly the egg yolk will separate. If this happens, get a fresh egg yolk and gradually stir in the separated yolk bit by bit again until it thickens. Use up all the oil this way (or as much as you fancy). Then season with salt and garlic if you are using it. Let the children have a taste and serve with chips, veg or fresh bread :-)
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