mayonnaise
2 egg yolks
1 tbsp dijon mustard
salt
250ml groundnut oil
black pepper
lemon juice
Put the yolks in a large, clean bowl with the mustard and a big pinch of salt. Whisk. Dribble in the oil (just a drop or two at first and ending with a steady trickle) and keep whisking until a beautiful, silky emulsion is created. This will take about 5-6 minutes with a hand whisk.
Add a good grinding or two of pepper and then whisk in some lemon juice - a little squeeze at a time until the mayo is a sharp as you like it. Season with a little more salt if you think it needs it.
1 tbsp dijon mustard
salt
250ml groundnut oil
black pepper
lemon juice
Put the yolks in a large, clean bowl with the mustard and a big pinch of salt. Whisk. Dribble in the oil (just a drop or two at first and ending with a steady trickle) and keep whisking until a beautiful, silky emulsion is created. This will take about 5-6 minutes with a hand whisk.
Add a good grinding or two of pepper and then whisk in some lemon juice - a little squeeze at a time until the mayo is a sharp as you like it. Season with a little more salt if you think it needs it.
