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Method :
To obtain the
best results, all the ingredients should be at room temperature. you can
make mayonnaise with eggs straight from the refrigerator but there is a
greater chance of it curdling.
Put the egg
yolks, salt, mustard, pepper and 15ml (1 tbsp) of the vinegar into a
blender or food processor. Blend together until thoroughly combined With
the motor running, gradually trickle in the oil, drop by drop at first,
then in a thin steady stream until it has all been incorporated.
Finally, add the remaining vinegar.
Alternatively, whisk the egg yolks with the other ingredients in a large
basin, then whisk in the oil, drop by drop.
When about
half the oil is incorporated, and the mixture is thick and shiny, the
remaining oil may be added in a steady trickle. Taste and adjust the
seasoning before serving.
Makes a generous 300ml (1/2 pint)
Using olive oil to make mayonnaise gives
the sauce a distinctive, flavor; if you prefer, you can substitute a
part-quantity oil of your choice for the olive oil.
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