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3 egg yolks
A pinch of salt
2 tsp mustard of your choice (I love Dijon)
2 -3 tsp vinegar depending on the vinegar, or juice of 1 lemon
3dl oil olive, arachide or sunflower
Freshly ground white pepper (which I do not like) but is better for the colour…

  1. Place the egg yolks, salt, vinegar or lemon juice, and mustard (if used) in the food processor.
  2. Whiz briefly to combine the ingredients.
  3. Then turn the machine on and pour the oil from a measuring jug in a thin stream, onto the turning knife.
  4. Stop now and again to give the egg yolks time to absorb the oil.

Points of attention, only add more oil when the oil is absorbed.
When half the oil has been used the mixture will sound and look thicker, at this moment you can add the oil in a thicker stream until all is incorporated and the mayonnaise is emulsified…Magic!
Season to taste
Tips and Hints
All the ingredients should be at room temperature.
Add the oil in a thin stream; the machine is of course quicker than if you do it by hand with a balloon whisk or as I learnt with 2 forks.
Beat well and add the oil, slowly in the beginning, to create a homogenate mixture
Otherwise it may separate
If you see this happening add a little more vinegar or a little lemon juice or 1 tbsp warm water.
If this does not help then start again with new egg yolks,
Wash and dry the bowl, add the new egg yolks, whiz up and then continue adding the separated mixture slowly.
Add the remaining oil and even a little more as you have more egg yolks
Then you have too much!
Keep in a cool place for up to 3 weeks, cover with a layer of oil, or push greaseproof paper onto the surface to stop a hard crust forming.
If the mayonnaise taste too oily add salt
If too thick to pour, for example over stuffed hard boiled eggs, add just a little boiling water until you get the required consistency.
For a great aioli, place garlic in the food processor and chop before adding the egg yolks, lemon juice and seasoning, continue then as in the recipe.
For a fluffier mayonnaise use the whole egg. Fine for aioli.
This is one of the mother sauces to add to your basic recipes or – as we are going to call it – your culinary TOOL KIT.
Saffron mayonnaise – add a few strands of soaked saffron at the beginning
Green mayonnaise – add a little blanched spinach at the end

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