Page 19 - Veggiefood Presentation

Mayonnaise

Ingredients Method

2 large egg yolks (at room Place yolks, mustard, salt and pepper in a
temperature) medium bowl. Mix with a fork until well
blended. Let stand at room temperature for 2
1 tablespoon Dijon mustard (at minutes.
room temperature) Place both oils in a measuring cup. Add 1 1/2
1/4 teaspoon sea salt tablespoons worth of oil to the egg yolk

Ground black pepper (freshly, to mixture. Using an electric mixer, whisk at
taste) medium-high speed until well incorporated.
Continue adding in the oil, 1 1/2 tablespoons at
118 ml canola oil a time, and whisking until well incorporated.
118 ml extra-virgin olive oil Repeat until the oils are used up. The
1 tablespoon vinegar mayonnaise will get thicker and thicker as you
add more oil. Make sure to add only a small
amount of oil at a time so that the mayonnaise
can emulsify properly. If you add the oil too
fast, your mayonnaise might fail – you won’t be
able to get it to thicken and it will look more
like a vinaigrette.

Add the vinegar and whisk until well blended.
Transfer to a clean jar. Cover and keep
refrigerated for up to 3 days.