2 organic egg yolks, at room temperature
½ tsp good salt
1 pinch white pepper, ground
1 tsp Dijon mustard
2 tsp white wine or apple cider vinegar or lemon/lime juice
¾ cup oil with a mild flavour like macadamia or avocado
¼ cup extra virgin olive oil or one of the oils above
Method – In a bowl (or you can do this in a processor) add in your egg, salt, pepper, mustard and 1 teaspoon of the vinegar or lemon and whisk to combine. When the mixture becomes thick begin to add the oil, drop by drop, whisking constantly making sure each addition is thoroughly mixed in before adding the next. As the mixture thickens, the oil flow can be increased to a steady thin stream, but keep beating. When all the oil is finished, beat in the remaining vinegar or citrus juice. (Add zest and chopped coriander leaves for a citrus mayo.) Store in the fridge in a jar or a least covered as it will form a skin on top otherwise. It’ll last about a week. #CookingOilsWeek #janellapurcell
