The thing about being in quarantine is that you just have to make the most of the ingredients you already have at home. The other day I was smack bang in the middle of creating a dish when I ran out of mayonnaise. I got so panicky, then realised I could probably make this at home. And guys, honestly it was way better than store bought mayo! I’m telling you Hellman’s got nothing on me. And it’s the easiest to make but just requires a little patience.. #sabr
2 egg yolks
1 tbsp Dijon mustard
250ml Sunflower oil
2 tsp lemon juice
1. Whisk together the egg yolks and mustard in a bowl, mixing in salt and pepper to taste. Whisk until completely combined.
2. Continuously whisking, add a small drop of oil and continue whisking until completely combined. Then add another drop of oil and continue one drop at a time until all the oil is mixed into the yolks and the mixture starts to thicken. Please be patient with this process, adding the oil too quickly can cause curdling.
3. Once you have done all the whisling and the mayonnaise is thick and spoonable, creating peaks, add the lemon juice and whisk a little more
4. Ready to serve. Will keep in the fridge for 3-4 days.