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Homemade Mayonnaise  Veg  CD  ACC  15mins



Makes approx. 600ml/20fl.oz    Cold   Vegetarian   Accompaniment   Dressing



4 Egg Yolks
2 teasp ready-made English Mustard
1 tbsp White Wine Vinegar
480ml/16fl.oz. Vegetable Oil
Salt and White Pepper




1. Place the egg yolks in a large, clean bowl add the mustard and vinegar and whisk to blend.


2. Add a very small amount of the oil, perhaps 1 teaspoon and whisk vigorously until it's well incorporated.

3. Continue adding the oil as above, whisking thoroughly between each addition, until you have used up half the oil. Then you can start adding a little more at a time - perhaps 1 tablespoon.


Note -  Stop adding the oil once the mayonnaise has reached the desired consistency - very thick and standing in soft peaks.  It is entirely possible that you won't have to use all of it. 

4. Adjust the flavouring by adding more vinegar or mustard and season with salt and white pepper. Keeps for 1 day in the refrigerator.

If using a food processor, place the egg yolks in the bowl add the vinegar, salt and pepper and the mustard pulse a couple of times to blend then turn the processor on and, with the motor running, add the oil slowly in a thin, steady stream through the top of the lid.


Once again, stop adding oil once the mayonnaise has reached the desired consistency then season as above.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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