Mayonnaise

Mayonnaise can be tricky to make but with a bit of patience, I have found it is actually possible to make a really tasty example. Also, not using the yolks together made is less likely for the mayonnaise to separate. Not sure why!

Ingredients:

2 FRESH eggs - they will not be cooked so make sure they are at least date stamped.

1 to 1 1/2 cups of oil. Traditionally olive oil is used but peanut oil would also work if you don't like the taste of olive oil

1 to 2 tablespoons of lemon juice.

Pinch of salt

Method:

You only need the egg yolks so separate them from the whites.

The yolks will be used one by one.

If you are using a food processor, put one yolk in there - if using an electric beater put in a bowl.

I tried both the beater and the processor and it boils down to a personal preference.

Add a pinch of salt.

Start beating, processing, and add about 3/4 of the oil - in a thin drizzle - to the mixture.

This has to be done REALLY slowly - almost drop by drop.

Do not be tempted to hurry - you will ruin the mixture!

Next, in another bowl, beat the remaining egg yolk then add the oil-egg mixture to this very slowly again - beating in between.

Then, in a thin drizzle, add the remaining oil, beating constantly

When all the oil is added, add the lemon juice.

Start with 1 tablespoon full, beat in, then taste. Add more if you want it a bit more lemony. The lemon juice will lighten the color of the mayo. Adjust the salt too, if needed.

You will end up with approximately 2 cups of mayonnaise.

This is pure mayonnaise, so use it up within a couple of days. Store it well covered in the refrigerator.