Homemade Mayonnaise Veg CD ACC
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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