CHICKEN MAYO RECIPES

Name: Basic mayonnaise
Prep time: 15 min
Yield: 6
Ingredients: 2 egg yolks; 1 tbsp Dijon mustard; 250ml sunflower oil; 2 tsp white wine vinegar or lemon juice

BASIC MAYONNAISE RECIPE - BBC GOOD FOOD

Basic mayonnaise recipe - BBC Good Food image

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes

Provided by Good Food team

Categories Condiment

Prep Time 15 minutes

Yield 6

Number Of Ingredients 4

Ingredients

2 egg yolks
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp white wine vinegar or lemon juice

Steps:

Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

Nutrition Facts : Calories 267 calories, FatContent 29 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 0.2 grams carbohydrates, SugarContent 0.2 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.17 milligram of sodium

BASIC MAYONNAISE RECIPE - BBC GOOD FOOD

Basic mayonnaise recipe - BBC Good Food image

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes

Provided by Good Food team

Categories Condiment

Prep Time 15 minutes

Yield 6

Number Of Ingredients 4

Ingredients

2 egg yolks
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp white wine vinegar or lemon juice

Steps:

Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

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