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Classic Mayonnaise
Serves 4
2 egg yolks
1 tbsp dijon mustard
100ml groundnut oil
25ml extra virgin olive oil
1 tbsp white wine vinegar
Juice of ½ a lemon
Salt & pepper
n P lace the egg yolks and Dijon mustard into the processor bowl, season well with salt and
pepper and process continuously using the 'Chop' function until well combined.
n M ix the oils together in a separate container for pouring. Using the 'Chop' function, slowly
pulse whilst gradually adding the mixed oils a little at a time through one hole of the lid.
Be careful not to add the oil too quickly as this will cause the egg yolks to curdle. Process
slowly, adding the oil until the mayonnaise thickens.
n O nce thickened pour the white wine vinegar and lemon juice through the hole of the lid,
pulsing to combine.
Variations - Try adding crushed garlic for Aioli, finely chopped herbs or anchovy essence.
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