This is such a delicious addition to a whole raft of dishes; use in a steak sandwich, as a dip for some sweet potato fries or use it to make a herby potato salad. The addition of mustard to the egg yolks at the beginning stabilizes the sauce, making it less likely to curdle. You can use an electric beater if you like, but I find it just as easy to make with a hand-held whisk.
READY IN
5
MINUTES
MAKES 300ML/10½FL OZ/1¼ CUPS
2 egg yolks
1 garlic clove, crushed
2 tsp wholegrain mustard
200ml/7fl oz /¾ cup rapeseed/canola oil
1 tsp white wine vinegar
sea salt and freshly ground black pepper
Place the egg yolks in a bowl with the garlic, mustard and a pinch of salt and pepper. Lightly whisk together and slowly begin to pour in the oil, a few drops at a time, whisking all the time.
As the mayonnaise starts to emulsify (emulsify is to mix together without splitting) you can add the oil in a steady stream, still whisking, until all the oil has been incorporated. Stir in the vinegar and taste to check the seasoning, adding a little more salt and pepper if needed.
NOTE: Once made, you can add your own favourite additions to the mayonnaise. Tarragon, parsley and chives are very good, for instance, or try adding a pinch of paprika or chilli powder. You can also replace the wholegrain mustard with Dijon mustard, if you prefer. This mayonnaise should last for up to five days if kept in a jar in the fridge.