Shelley’s mayonnaise

Name: Shelley’s mayonnaise
Cuisine: European, Mediterranean, French
Ingredients: 2 extra large OR jumbo eggs; 1/2 tsp dry mustard; 1/2 tsp salt; 1/2 tsp sugar; 1/2 tsp vinegar OR lemon juice; Few grains pepper OR paprika OR cayenne; 500ml olive oil; 2 tbsp vinegar or lemon juice

2 steps

Updated at: Mon, 04 Nov 2024 15:10:31 GMT

Nutrition balance score

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Ingredients

1 servings

2eggs

extra large OR jumbo

½ tspdry mustard

½ tspsalt

½ tspsugar

½ tspvinegar

OR lemon juice

Few grains pepper

OR paprika OR cayenne

500mlolive oil

2 Tbspvinegar

or lemon juice

Instructions

Step 1

Beat eggs in a food processor or liquidiser with 1/2 teaspoon of each: dry mustard, salt, vinegar or lemon juice, few grains or pepper and/or paprika or cayenne. Slowly add 500ml oil, processing continuously until it thickens and all the oil is used. Add 2 tablespoons vinegar or lemon juice, process. Store in screw top jars in fridge

Step 2

N.B. Please use room temperature eggs or the mayonnaise will curdle. I generally use grape vinegar. If you like tangy mayonnaise use 3 Tbsp vinegar.