Make your own silky, creamy homemade mayonnaise – it beats the shop-bought stuff every time, and it's really quick and easy to whip up at home
- Serves: 350 persons
- 3egg yolks (freeze the whites for use in another recipe)
- 1tsp dijon mustard
- 300ml sunflower oil
- ½lemon, juiced
Step 1Tip the egg yolks into the bowl of a mini food processor with the mustard and some seasoning, and briefly whizz to combine. With the motor running, slowly drizzle in the sunflower oil in a very thin, steady stream. It should take around 10-15 minutes to add all the oil.
Step 2Once all the oil has been incorporated, you will have a thick, emulsified mayonnaise. Season with the lemon juice and some salt and pepper.