Once you have mastered the technique of making mayonnaise (and it’s hardly rocket science) you’ll be hard pressed to find a commercially made sauce that tastes as good. It’s also a great base to which you can add a number of flavours: – garlic, lemon, curry powder, sun dried tomatoes, herbs. The list is endless.
2 large egg yolks
300ml rapeseed oil
1 tsp English mustard powder
2 tbs white wine vinegar
1 flat tsp sea salt
black pepper
Place all the ingredients apart from oil into a processor and whizz for a minute.
Pour your oil into a thin lipped jug, turn on your processor again and begin by adding a couple of drops of oil into the mixture. Add a few more drops and when you have added about a third of the oil, you can pour in the rest in a slow, steady stream. Don’t ever be tempted to go faster than this. Your eggs will curdle.
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