If you’re intimidated by the idea of making mayonnaise (and honestly, which of us wasn’t the first time!) – take heart! Nothing could be simpler, if you take your time and follow these easy steps.
The beauty of a mother sauce – which mayonnaise is – is that the sauce can be used as a starting point for any number of delicious variations. Here, I’ve added curry powder for a creamy, slightly exotic twist.
Let’s get cooking!
Separate one egg. Reserve the white for another purpose.
Slice one lemon in half.
Measure out 1C of quality olive oil.
Put the kettle on to boil a cup or so of water.
You are mised out!
Invert a metal bowl and hold it under warm running water for a few minutes. Dry.
Add the egg yolk and beat with a whisk for 2-3 minutes.
Add a couple of drops of lemon juice along with a bit of salt and pepper. Whisk for another 30 seconds.
Continue whisking the egg yolk and slowly – a couple of drops at a time – add the olive oil. Do not add too much oil at once or the sauce will separate.
When all the oil is incorporated, add 1-2 Tbsp of boiling water.
You know have a basic mayonnaise sauce. Congratulations!
Fold in 1 tsp of curry powder.
The mayonnaise can be stored in the refrigerator for up to one week.