|Dry mustard||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|White wine vinegar/Lemon juice||1 Tablespoon|
1) Till it has thickened, beat the egg yolk and add the salt, mustard and some twists of pepper. Beat well.
2) Drop by drop add the oil, vigorously beating with a whisk after each addition to ensure that the oil is absorbed completely before the next drop is added. Once the mayonnaise starts to thicken and becomes shiny, the oil can be added in a steady, thin stream.
3) Add the vinegar and blend well.
4) Serve or use the mayonnaise as required.
The mayonnaise’s flavour can be varied by using garlic, chilli pepper vinegar or tarragon. Lemon juice can be used instead of vinegar.
Once the mayonnaise is made, chopped chives, crushed garlic or parsley can be added for more flavour. Also, ½ cup of whipped cream and be folded.
If the oil is cold or added too quickly, the mayonnaise can curdle. Also, use fresh egg yolks as a stale one can cause the sauce to curdle.
To fix a mayonnaise which has curdled, beat a fresh yolk in a clan bowl and beat it very gradually in the mayonnaise. Alternatively, a teaspoon of tepid water can be added and beaten in till the mayonnaise is shiny and thick.