Basic Mayonnaise

When you can make basic mayonnaise a whole new world of making salad dressing and sauces opens to you and you can start replicating the tastes normally associated with top chefs. In the rush of modern living many cooking skills are being lost as we purchase bottled sauces from the supermarket. Once you master making your own, you will not want to buy off the shelf again.
Submitted by David McCarthy, Australia

Ingredients

• 3 large egg yolks
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 3/4 cup (200 mls) vegetable oil
• 3/4 cup (200 mls) olive oil - Extra virgin olive oil gives best result
• Salt and ground white pepper

Method

In a blender mix the egg yolks, mustard and vinegar; pulse blend until ingredients form a light creamy state.

In slow steady trickle, while still blending, add the oils. You must keep blending through this stage - it is critical.

When the mixture is completely incorporated, add 2 Tablespoons of warm (not hot) water and pulse blend to combine. This will stabilise the sauce.

Add salt and pepper to taste.

Now you have mayonnaise. Try it with some friends and wait for the comments. Especially the one about: "Where did you buy this dressing?"

Variations

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