Home Made - Mayonnaise

Mayonnaise
PREPARATION TIME: 10-15 MINS
COOKING TIME: 5 MINS

Ingredients:
4 nos. Free range egg yolks
2 tsp Ready-prepared English mustard
1 tbsp White wine vinegar
570ml Vegetable oil
To taste Sea salt
To taste Freshly ground white pepper

Method:
• Separate the egg yolks from the egg whites. The whites aren't required for this dish.
• If making the mayonnaise by hand, place the egg yolks in a large, clean bowl. Place a damp cloth under the bowl to secure it.
• Add mustard and vinegar. Whisk with a balloon whisk to blend. Add a very small amount of the oil and whisk until it's well blended in. Add a little more oil and whisk again.
• Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies and thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency. If the mayonnaise is too thick, you can thin it with a little bit of warm water.
• Adjust the flavoring by adding more vinegar or mustard, if desired season with sea salt and white pepper.
• The mayonnaise can be served at once or kept in the fridge for up to a day.