Mayonnaise

Mayonnaise

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

The sumptuous dressing we all love. It has dozens of uses and can transform simple ingredients into an elegant dish. Delicious with poached fish or chicken salad, drizzled over steamed baby potatoes, shelled prawns or other seafood. Lemon mayonnaise is made the same way, using lemon juice in place of the vinegar.

Ingredients

Quantity Ingredient
2 egg yolks
1/2 teaspoon salt
freshly ground pepper
2 teaspoons dijon mustard
2 teaspoons white vinegar or lemon juice
1 cup olive oil

Method

  1. Put the egg yolks, salt, pepper, mustard and 1 teaspoon vinegar into a bowl. Beat vigorously with a whisk and add the oil drop by drop, until a little more than half a cup has been added. As mixture thickens, add remaining oil in a thin stream, while beating continually. Stop now and then to check that the mixture is well blended. When all the oil has been added, stir in the remaining vinegar. Add 2 teaspoons boiling water to the mayonnaise that is to be kept briefly. Store in a cool place.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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