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Categories:
mustard salt cayenne caster sugar egg yolk salad oil white wine vinegar tarragon vinegar lemon juice
Viewed: 59 - Published at: 3 years agoIngredients
- 12 teaspoon dry mustard
- 14 teaspoon salt
- 18 teaspoon cayenne or 18 teaspoon white pepper
- 12 teaspoon caster sugar
- 1 egg yolk
- 14-12 pint salad oil
- 1 tablespoon white wine vinegar or 1 tablespoon chili vinegar
- 1 tablespoon tarragon vinegar
- 1 tablespoon lemon juice
Method
- Place the mustard, salt, pepper, sugar, a FEW drops of the vinegar and the egg YOLK in a bowl and whisk together.
- Continue whisking and at the same time, add the oil- but ONLY a LITTLE at a time.
- The mixture should NOT curdle NOR become too thick- (insufficient whisking, poor quality ingredients or too hasty addition of the oil will cause curdling).
- Now add the rest of the vinegar, and the lemon juice- a LITTLE at a time, to keep the mayonaise at the right consistency.
- NOTE: if after refrigerating, you find the mayonaise a little too thick, it may be thinned down with a little amount of cream.
