I have plans for some lovely salads in the next few days to I wanted to make fresh mayo this morning, so simple, takes no time at all, and I did it by hand to show just how easy this really is!
Start with two fresh room temp eggs yorks, now there is one tool that if you can get your hands on, I would recommend that, its made of steel, would last a life time and can be used to help make other baking goods, and it cost very little to buy. It allows you to get ALL the white off the egg.
You can use your whites elsewhere, and you left with two lovely egg yolks in your bowl.
Beat your yolks with a pinch of salt till its thickin’s just a bit.
Now, you hit the tricky part, you need to add one drop of oil at a time while you whisk away, you are going to add about 1/4 of the oil at this time, till it begins to come together and become thick.
Now, you can add your vinager, today I added in a lovely aged rice Vinager, sometimes I just wine vinagers or herb vinagers or even been known to use garlic or fruit Vinagers, each will give a slightly different taste.
Now you can start slowly drizzling in your oil while always whisking till you reach your desired thickness, some like it really thick and some like it thinner, it really depends on what you are looking to do with it. For more idea’s check out my other Mayo post just full of idea’s and recipes
Last but not least, I added salt, pepper and dried keens mustard powder (cuz I know that I will not be serving it to Nat, so I can have my mustard add in it) As I wanted it to be the base for a salad dressing, raither then for sandwhich’s I left it fairly thin, plus it will thicken up a bit once its in the fridge.