Homemade Mayonnaise

Home made Mayonnaise
There is simply nothing better than home made mayonnaise!
  1. 2 free-range egg yolks
  2. 1 heaped teaspoon Dijon mustard
  3. 500 ml Collar of Gold,Irish Rapeseed Oil
  4. 1-2 tablespoons white wine vinegar
  5. ½ lemon
  6. sea salt
  1. Whisk the egg yolks in a bowl.- (You can use a hand whisk or an electric beater with the whisk or balloon attachment; or a food processor) make sure that the size of the appliance is appropriate to the volume of eggs that you are whisking: i.e. that whisk is able to 'do its job!
  2. Add the mustard and whisk together further.
  3. Gradually start to add about half the oil, very slowly at first (you should SLOWLY trickle the oil onto your mixture) and whisk continuously for around 3 to 5 minutes, or until it is thickened.
  4. Once you’ve added about half the oil, add 1 tablespoon of vinegar and continue to whisk – this will soften the mixture slightly and helps to give it a paler colour.
  5. Continue to slowly add the remaining oil whilst whisking continuously.
  6. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed to loosen the consistency.
  7. Store in a clean and sterilised jar in the fridge for up to one week.
Collar of Gold Irish Rapeseed Oil https://collarofgold.ie/