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    Homemade mayonnaise

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    Homemade mayonnaise

    Homemade mayonnaise should be kept chilled and eaten within 24 hours, as it contains uncooked egg. It’s not suitable for pregnant women, young children, the elderly or infirm.

    • Preparation time: 20 minutes
    • Cooking time: 0 minutes
    • Total time: 20 minutes 20 minutes

    Makes: About 250ml

    Ingredients

    2 egg yolks

    2 tsp lemon juice

    200ml light olive oil

     

    Method

    1. Put the yolks and lemon juice in a bowl, season and whisk using a balloon whisk.

    2. Slowly add 2 tsp oil and whisk vigorously to incorporate. Continue to add the oil slowly in a thin stream, whisking constantly, so the oil is emulsified. (Alternatively, use a blender, drizzling the oil through the lid as the blender works.) Keep whisking or blending until all the oil has been incorporated and you have a smooth, creamy and thick sauce. Add a little warm water to loosen if necessary.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

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