I have a confession….I am a massive fan of sauces. I love chutneys and jellies and any sort of accompaniment! However, plasticy, fake mayonnaise from a jar is just not my thing! Its grand in a coleslaw or a potato salad but I will never put it in a sandwich or have it on the side of a salad.
Summer for me means seafood and seafood in turn is made even more special with the right sauce. Last nights dinner was a massive bowl of proper prawns, new potatoes and green beans. A dinner that is all about letting the ingredients shine, fresh, local and delicious. What better to serve with it than a proper, handmade mayonnaise? Ok so it takes a little work, but its totally worth it! I mixed in some crushed garlic or you could add some smoked paprika for some spice but this is just as delicious on its own.
- 2 large egg yolks
- 1/2 tablespoon white wine vinegar
- 1/4 teaspoon english mustard
- 1/2 teaspoon salt – you may need more to taste
- 225ml oil – I used pure olive oil but this is a bit rich so you could use half sunflower oil, rapeseed or even groundnut oil
- Squeeze of lemon to taste
- In a large bowl, combine all the ingredients except for the oil and lemon juice.
- Ok this is the important part – Very slowly, drizzle oil into the mix while whisking constantly. This really can curdle easily so its better to start with too little than too much.
- As the mixture starts to thicken, you can add slightly more oil but try and keep it at a slow and steady pace.
- If the mixture does curdle, you can whisk in another egg yolk and it should bring it back to life.
- If you are using a flavouring such as garlic, add it at the beginning and as you are whisking it will impart more flavour. For something like paprika or pesto, I would stir it in at the end.