Mayonnaise is an emulsion of egg yolks and oil with vinegar and/or mustard. There are many theories as to where the name came from however the chef Marie Antonin is generally credited with creating the original recipe in 1828.
Ingredients
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 tbsp of white wine vinegar
- 300ml of oil, grapeseed or sunflower
1
Mix the yolks, mustard and/or vinegar and salt together with a whisk until thoroughly incorporated
2
Slowly drizzle in the oil in a steady stream, whisking all the time, until a thick, pale yellow emulsion forms
3
Check the seasoning before serving
Variations
If you prefer your mayonnaise thinner, add a little cold water. Mayonnaise can be varied by adding spices, herbs or fresh ingredients. For inspiration, see Adam Stoke's Rosemary mayonnaise, Galton Blackiston’s Mango mayonnaise, Liz Allen’s Curry mayonnaise, Vineet Bhatia’s Beetroot mayonnaise or Nathan Outlaw's Lime mayonnaise.
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