Mayonnaise

From Margaret Fultons Book of Salads
26th September 2002
 

1 egg - as fresh as possible
½ teaspoon of salt
½ teaspoon of ground black pepper
½ teaspoon of mustard powder
2 teaspoons of white wine vinegar
2/3 of a cup of olive oil
2/3 of a cup of sunflower oil
 

Mix the oils thoroughly

Place the egg, salt, pepper, mustard and vinegar in a blender or food processor and blend on medium speed for a few seconds. Still on medium speed add the oils drop by drop to begin with, then in a very thin stream as the mixture thickens. If it takes less than around three minutes to add all the oil then you're pouring too fast.

Store in an airtight container in the fridge. Will keep for the life of the egg.

Makes about 1¼  cups.

Note: for adding the oil I use cling-film to make a "well" in the funnell of the food processor. At the bottom of the well, using a sharp pointed knife, I make a small incision in the cling-film (don't make it too big) then fill the well with oil.


Page last updated July 2015