Empty My Fridge
How to make mayonnaise with Jamie Oliver
Ingredients
- Egg2
- Dijon mustard1 tsp
- Mixed oils500 ml
- White wine vinegar1–2 tbsp
- Lemon½
- Salt
Instructions
- Whisk the 2 egg yolks in a bowl, add the 1 heaped teaspoon Dijon mustard and whisk together.
- Gradually add about half of the 500 ml mixed oil, very slowly at first, whisking continuously for 3 to 5 minutes, until thickened.
- Once about half the oil is in, whisk in 1 tablespoon of the white wine vinegar.
- Keep adding the remaining oil gradually while whisking continuously.
- Season with a pinch of sea salt, a squeeze of the half lemon and a little more vinegar if needed (up to 2 tablespoons in total).
- Store in a sterilised jar in the fridge for up to one week.
Summarized from Jamie Oliver's video. Watch it for the details.
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