the skint foodie
  • blog
  • about
  • how
  • recipes
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • links
  • contact


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.
Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • links
  • contact