Mayonnaise Recipe

• 2 egg yolks
• ¼ teaspoon of mustard
• 1 teaspoon of white wine vinegar
• 250 ml / 8.8 fl oz of olive oil (don't use extra virgin as it has a rather bitter taste)
• 2 teaspoons of hot water
• ½ teaspoon of lemon juice or to taste
• salt & pepper to taste

Place the 2 egg yolks, mustard and vinegar in a blender or large bowl. Whisk for 1 minute. Very slowly pour in the oil, whisking continuously until the mixture has a thick consistency. Whisk in the hot water, this helps stabilize the mayonnaise and gives it a lighter colour. Flavour with lemon juice, salt and pepper. Chill before use. If stored in a covered container and refrigerated, the mayonnaise will keep for up to 2 weeks.

(Makes just over one cup)

Variations

Garlic Mayonnaise or Aioli: Add ½ to 1 teaspoon of crushed garlic.
Herb Mayonnaise: Add 1 to 2 tablespoons of your favourite fresh herbs finely chopped. e.g. parsley or chives.
Tartare: Add ½ a tablespoon of chopped capers and 1½ tablespoons of chopped Gherkin.
Chilli: Add ½ to 1 teaspoon of very finely chopped chilli pepper or alternatively 1 to 2 teaspoons of sweet chilli sauce.
Thousand Island or Seafood Cocktail: Add 2 tablespoons of tomato sauce (ketchup), 1 tablespoon of brandy or sherry (optional), 2 teaspoons of Worcester Sauce (Lee & Perrins), 2 to 3 drops of Tabasco sauce (to taste) and a pinch of paprika.
Caesar or Anchovy: Add 3 or 4 finely minced anchovy fillets, and ¼ to ½ a teaspoon of crushed garlic.
Red Capsicum: Puree a small piece of capsicum to make 2 tablespoons of smooth paste and mix with the mayonnaise.
Sun Dried Tomato: Add 1 or 2 finely minced sun dried tomatoes and 2 to 3 leaves of shreddedbasil (optional).
Blue Cheese: Soften and puree a small wedge of blue cheese and mix with the mayonnaise.
Parmesan: Add ½ to 1 tablespoon of finely shaved parmesan.
Orange: Place lemon juice with orange juice in the recipe and add a little grated orange rind (zest).