How To Make Mayonnaise
Mayonnaise, but don't be scared of making it. Basically, all it is, is the multiplication of raw egg yolks and groundnut oil. Groundnut oil, because it's the neutral oil. It's not flavored.
Three egg yolks. A tea spoon of English mustard. And the mustard gives the mayonnaise a little bit of heat.
Now, lid on, if you don't have a mixer, you can whisk it by hand. This is a lot quicker. While you mix it, this is where is really important that we add the oil slowly. The first thirty seconds of making mayonnaise is most crucial, slowly with the oil. That stops it from splitting.
This is three hundred mls of groundnut oil. Drizzle it into the eggs. You never season mayonnaise until the end. When you season it to begin with, it destroys the egg yolks.
Now we can add the oil a little bit quicker. You can just hear that sound...right goes from liquid to really nice thick mayonnaise.
Now, season it. Salt, pepper, fresh lemon juice. That gives it a really nice sort of zesty freshness, makes it exuberant. And then just a quick blast.
And what we are looking for is this really nice, soft, creamy, textured mayonnaise. Beautiful! Look fantastic and taste delicious. Right, keep it in the fridge.