If only I'd discovered just how easy this is to make and just how gorgeously tasty it is, I'd have been doing it years ago. The fresh taste is unbelievable and you can play around a bit and make it taste a little bit different each time.
The easiest way is with a mixer or food processor, but it can be done by hand if you've got good arm muscles and like a bit of mindless beating (with a good tune on the radio it's a breeze)!
200mls mild Olive oil
100mls Sunflower oil
2 very fresh egg yolks
1tsp English mustard powder
pinch of salt
1tbs white wine vinegar
a squeeze of lemon juice
Makes approx 300ml, so a large jar full.
Pour the oils into a jug, put the egg yolks, mustard powder, salt and vinegar in your mixer or a large bowl and start to beat them all together. Slowly trickle in the oil over the mix as you continue to whisk, when it amalgamates and begins to thicken you can speed up the trickle of oil, keep whisking until it gets nice and thick and paler in colour. When all the oil is used up add the lemon juice. Taste, and adjust the seasoning to your liking.
Put in a clean jar and store in the fridge. It keeps for about 2 weeks, but mine never lasts that long it is always used up very quickly!!
We use instead of butter or marg on sandwiches and a nice dollop mixed with our own hard boiled eggs makes divine Egg Mayo sandwiches. It's gorgeous with just picked, lightly boiled baby new potatoes, just a sprinkle of herbs and a dollop of mayo and you have a meal fit for a king.
This recipe is adapted from my favourite book of the moment 'The Home Cookbook' by Monty and Sarah Don. Which is currently on special offer at Amazon for an amazing £9.79!! I paid £25 for mine....sob, sob....!
Lots of yummy food for vegetarians and meat lovers alike, no wonder me and Lovely Hubby both like these recipes.
Now I'm off to wash lots of Rhubarb that I picked this morning, I feel a crumble coming on......