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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
2 egg yolks2.5ml (½ tsp) Dijon mustard150ml (5fl oz) light olive oil150ml (5fl oz) sunflower oil15ml (1 tbsp) white wine vinegar or lemon juiceSalt and freshly ground black pepper
Makes: 300ml (½ pint)Preparation time: 10 minutesTools: Balloon whisk or food processing attachment or liquidizer
Cook’s Note: Mayonnaise is best made with ingredients at room temperature. If the eggs are straight from the fridge then the mayonnaise is liable to curdle.
Coriander and lime mayonnaise: Replace the vinegar or lemon juice with lime juice and stir in 30ml (2 tbsp) finely chopped coriander and the finely grated rind of 2 limes.
Aioli: Add 4 crushed garlic cloves with the egg yolks and mustard in step 1.
Cucumber Mayonnaise: Finely chop 7.5cm (3 inch) piece of cucumber and pat dry on absorbent kitchen paper. Fold into the mayonnaise with 30ml (2 tbsp) chopped chervil or tarragon and a little extra salt. This mayonnaise makes a perfect accompaniment for fish.
Tartare Sauce: Add 10ml (2 tsp) snipped chives and 15ml (1 tbsp) each of chopped gherkins, capers and parsley to the finished mayonnaise. Stir in 15-30ml (1-2 tbsp) lemon juice to thin the mayonnaise.
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