June 10, 2013 by dgarnett2013
- 2 egg yolks
- 1 dessert spoon Dijon mustard
- 1 dessert spoon white wine vinegar
- 200ml groundnut oil
- 50ml olive oil
- Squeeze of lemon juice, to taste.
- Salt and freshly ground black pepper.
Mix the two oils together into a jug.
In a medium size bowl mix the egg yolks, mustard, white wine vinegar together with a whisk.
Then, while whisking (you can use an electric whisk, which will make the mayonnaise thicker, or do it by hand), start pouring the oil into the egg yolks drop by drop. Do not hurry or pour too fast.
You can pour the oil a little faster as the emulsion starts forming.
Once you have finished the oil and the mayonnaise is wobbly, add a squeeze of lemon, salt and pepper to taste.
Much mayonnaise eaten in the weekend we went to Camber Sands and stayed at Nana’s new house for the first time.