Mayonnaise can be tricky to make but with a bit of patience, I have found it is actually possible to make a really tasty example. Also, not using the yolks together made is less likely for the mayonnaise to separate. Not sure why!
Ingredients:
2 FRESH eggs - they will not be cooked so make sure they are at least date stamped.
1 to 1 1/2 cups of oil. Traditionally olive oil is used but peanut oil would also work if you don't like the taste of olive oil
1 to 2 tablespoons of lemon juice.
Pinch of salt
Method:
You only need the egg yolks so separate them from the whites.
The yolks will be used one by one.
If you are using a food processor, put one yolk in there - if using an electric beater put in a bowl.
I tried both the beater and the processor and it boils down to a personal preference.
Add a pinch of salt.
Start beating, processing, and add about 3/4 of the oil - in a thin drizzle - to the mixture.
This has to be done REALLY slowly - almost drop by drop.
Do not be tempted to hurry - you will ruin the mixture!
Next, in another bowl, beat the remaining egg yolk then add the oil-egg mixture to this very slowly again - beating in between.
Then, in a thin drizzle, add the remaining oil, beating constantly
When all the oil is added, add the lemon juice.
Start with 1 tablespoon full, beat in, then taste. Add more if you want it a bit more lemony. The lemon juice will lighten the color of the mayo. Adjust the salt too, if needed.
You will end up with approximately 2 cups of mayonnaise.
This is pure mayonnaise, so use it up within a couple of days. Store it well covered in the refrigerator.
