Makes 2 cups. Preparation time 10 minutes.
You probably won't dig out your whisk every time a recipe calls for mayonnaise, but sometimes a special occasion calls for the real thing. This recipe goes brilliantly with seafood.
2 egg yolks,at room temperature
pinch of salt
1 tablespoon wholegrain mustard
1 clove of garlic, minced
2 cups light oil (like grape seed or sunflower oil)
1 - 2 tablespoons red wine vinegar or lemon juice
pinch of sugar
white pepper to taste
• Remove the cold ingredients from the fridge at least 30 minutes before starting. Rinse a glass or plastic bowl with hot water. Use a balloon whisk or an electric hand mixer to combine the egg yolks, salt, mustard and garlic
• Add the oil drop by drop while you whisk until the sauce starts to thicken. Now slowly add the rest of the oil in a thin stream.
• Add a few spoons of boiling water until you get the right consistency before whisking in the vinegar or lemon juice, sugar and white pepper and salt to taste. Store your mayonnaise in a jar in the fridge and use within 4 days.
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