Mayonnaise
Preparation : 5 min
Cooking : 0 min
Total time : 5 min Rest : 0 min
250 ml groundnut oil
1 tbsp strong mustard
2 tbsp white wine vinegar (optional)
12 ml lemon juice
1 egg yolk
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Make sure all the ingredients are at room temperature before you begin. For a lighter mayonnaise, use whole eggs.
- 250 ml groundnut oil
- 1 tbsp strong mustard
- 1 egg yolk
- 250 ml groundnut oil
- 250 ml groundnut oil
- 2 tbsp white wine vinegar (optional)
5 comments
Easy and quick recipe. Make sure your ingredients are room temperature and you add oil slowly to get the emulsion started.
can I use olive oil
best
no more split mayo round here 😄. Worth noting that NOT splitting the egg yolk out ie using the white as well, delivers perfectly good mayo that’s actually lighter and fluffier than with just the yolk alone. also, use fresh eggs. it won’t want to thicken if the eggs are close to their sell by date.
excellent mayonnaise, follow the recipe and use water to dilute if too thick,