3 egg yolks
1 tsp Dijon mustard
few drops Worcestershire sauce (optional)
12-14fl oz (350-400 ml) light olive oil
1 lemon
wine vinegar salt and pepper

Put the egg yolks in the blender with 1/2 tsp salt, the mustard and a few drops of Worcestershire sauce. Blend at high speed, pouring the oil very slowly through the small hole in the lid. In just over 1 minute the mayonnaise should have increased in volume and be very thick. Add the lemon juice and a few drops of wine vinegar and blend for a few seconds. Taste, and add more salt and lemon juice if needed and freshly ground white pepper to taste. For a lighter, less rich mayonnaise, use 2 whole eggs but remember that you will have to use a blender whereas the 3-yolk quantity can be adapted to beating in the oil by hand with a whisk or wooden spoon.

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