Basic Homemade Mayonnaise
|Dijon mustard||1 Teaspoon|
|Olive oil||10 Fluid Ounce (300 Milliliter)|
|Vinegar/Lemon juice||2 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Place egg yolks, salt and mustard in a bowl. Beat vigorously with a wooden spoon until thickened. Add 60 ml/2 fl oz oil, drop by drop. Stir in half the vinegar or lemon juice.
2. Gradually add remaining oil in a thin stream, beating constantly. Stir in the remaining vinegar or lemon juice and season to taste with black pepper. If too thin, add 1-2 tablespoons hot water, beating well.
3. Pour mayonnaise into a sterilized jar. Cover and store in the refrigerator for 1-2 weeks.