maYO!

Ingredients:

  • 3 egg yolks
  • 2 tablespoons white vinegar (use any type but I like white wine vinegar)
  • 2 teaspoons Dijon mustard
  • Salt
  • 500ml vegetable oil

Method:

  1. Place the egg yolks, vinegar and mustard in a magi- mix or in a blender (I’ve even made this in a Kenwood fitted with a whisk attachment ) and blitz. You can also do this by hand, but you really have to whisk a LOT!
  2. Gradually add the oil in a thin stream. If you are whisking by hand, use a large bowl and add the oil drop by drop.
  3. If the mixture get’s a bit thick, thin it down with a bit of water and whisk it up again as you add the oil. You may have to do this a few times before all the oil is used up.

Variations:

  • Cook 2-3 cloves of a garlic with a mit of milk, wrapped in a foil bundle in a low heat oven for about 30- 40 minutes until softened. Blend into your mayonnaise to make aioli.
  • Use lemon juice in place of the vinegar and add some grated lemon zest (from 1 lemon) to the mayonnaise at the end
  • Add in chopped coriander and crushed, lightly toasted coriander seeds  for a north- african flavour.

Uses:

  • Make yummy sarmies with rocket and gypsy ham and sliced tomato!
  • Served with cold crayfish (a favourite in this house)
  • Spread some mustard on to a white fish fillet. Season. Spread some mayonnaise on next. Make a mixture of breadcrumbs, grated parmesan and plenty of chopped herbs and press on top of the maYo! Drizzle with a little melted butter and bake in a 200C oven for 15- 20 minutes until fish is firm and just cooked through. Hmmmm:)