This was the first ‘recipe’ Yannick made when he was only eight years old. If a child can make it, then everyone can!
Mayo, the more familiar term for mayonnaise is said to be derived from the old French word ‘moyeu’ which means egg yolk.
This emulsion of eggs, oil and mustard is a base for lots of other cold sauces such as tartare and cocktail sauce.
Some say that fresh mayonnaise keeps up to 2 weeks in the fridge but we recommend you to make it in small badges and use it within a few days.
- 1 tbsp Dijon mustard
- 2 pieces egg yolks
- ½ L vegetable oil
- 1 tbsp vinegar or lemon juice
- Whisk the mustard and egg yolk together, add the vinegar.
- Gradually incorporate the oil.
- Keep on whisking to make the mayonnaise thick.
- Season to taste with salt and pepper.
- It is important that all the ingredients are at room temperature.
- Flavour the mayonnaise with freshly chopped herbs such as chives, parsley, dill, tarragon, basil….