By Drum Digital
25 August 2016

No need to go to the shops to get mayonnaise, make your own at home.

By Hope Malau

Serves 6

Preparation: 10 min

Cooking: none

2 egg yolks

5 ml (1 t) English mustard powder

10 ml (2 t) white wine vinegar

2,5 ml (½ t) salt

squeeze of lemon juice

200 ml olive oil

Make sure all your ingredients are at room temperature.

  1. In a large bowl, whisk the yolks with the mustard and vinegar, seasoning with the salt. Squeeze in the lemon juice, very slowly add the oil to the egg mixture, in a steady stream, whisking vigorously.
  2. Whisk until the mixture has formed an emulsion and begun to thicken. Serve over coleslaw or a sandwich

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