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Make your own mayonnaise

PUBLISHED: 19:30 21 May 2014

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Refrigerate fresh mayonnaise in a sterilised jar and use within 3 days: it contains uncooked egg and shouldn’t be eaten by babies, toddlers, elderly people, pregnant women, anyone unwell or with a compromised immune system.

Tricky to get right by hand, home-made mayonnaise is simplicity itself in a food processor. Delicious and economical: all it takes is an egg yolk or two, a couple of tablespoons of lemon juice and 150ml of oil to make enough for at least six people. It’s the ideal accompaniment for your early potatoes, asparagus and salads fresh from the garden this month.

Acid: You can use vinegar as the acid component of mayonnaise but lemon juice works beautifully, imparting a fresh mellow flavour: vinegar can taste a little harsh.

Oil: Use any oil to hand for a mild tasting mayonnaise. Extra virgin olive oil imparts a richer, distinctive flavour: it’s essential for aioli

Eggs: Eggs should be new-laid if possible: fresher eggs emulsify the mayonnaise more efficiently with a lower chance of splitting. The 150ml oil measurement also works with one egg yolk, giving a slightly less rich emulsion.

All ingredients should be at room temperature

classic mayonnaise

Sufficient for half an average size jam jar

• 2 egg yolks

• ½ teaspoon sieved mustard powder (stir through a tea strainer)

• 150ml oil

• 2 teaspoons sieved lemon juice

• 1½ tablespoons warm water

• ¼ teaspoon caster sugar

• Freshly ground black pepper and touch of salt to taste

Tip the yolks into the processor bowl with the mustard and one teaspoon of lemon juice. Whiz to mix. Once fully mixed, keep the motor running and add the oil slowly, virtually one drop at a time, through the chute.

Ensure each addition of oil is completely incorporated before adding more. Continue until all oil is absorbed. Still with the motor running, add the warm water and sugar. Add the remaining lemon juice and pepper and salt to taste.

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