mayoinfo's Profile

When i have finished making my mayo i stir in a couple of tsps of hot water which helps to stop separation then straight in the fridge, lasts for 2 weeks and tastes like old helmans.

1 egg yolk
150 ml oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1/2 tsp mustard powder
1/2 tsp worsester sauce (optional)
1/2 tsp lemon juice
1/2 tsp white wine vinager

all ingredients at room temp:

mix yolk with salt, pepper, sugar, mustard powder and worsester sauce untill mix is nice and smooth then start adding 75ml of the oil, slowly, watching the mix and keeping in nice and thick. when youve added the first 75ml, wisk the mix untill its really thick then add 1/4 tsp vinager and 1/4 tsp of lemon juice stir in with a spoon. now start to wisk in the rest of the oil ( about 10ml at a time). When you have mixed all the oil, wisk the mix untill its really thick then add the rest of the vinager and lemon juice 2 tsp of hot water, stir with spoon and sling in the fridge :P tastes real great.