You really will struggle to open another jar of shop brought mayonnaise after you have made this, it is outstandingly good, quick and simple to make and a pleasure to eat.
INGREDIENTS
(makes 250ml approx)
1/2 tbsp white wine vinegar
2 tsps Dijon mustard
3 egg yolks
200-250ml rapeseed oil
1-2 tbsp fresh squeezed lemon juice
fresh ground white pepper
salt
I urge you to make this by hand with a balloon whisk, the reason for this is a far superior finish with a lighter texture. First place the white wine vinegar and mustard in a large whisking bowl and whisk together, add a glug of oil and the egg yolks and whisk, keep whisking and drizzle another glug of oil, repeat this until you have a glossy thick ribbon mayonnaise, season with the lemon juice, salt and pepper and taste, adjust season if needed. This can be keep in an air tight container in the fridge for around a week.
This mayonnaise can be flavoured for many other accompaniments, for example for a Reuben sandwich you would add some horseradish, Worcestershire sauce, chopped dill pickles, chilli sauce and parsley or to make aioli you can grate a ton of fresh garlic into the mayo and toss with new or roast potatoes and one of my favourites is adding a glug of nandos hot piri piri sauce and making pirannaise, this goes with everything!
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