- 1 egg yolk (size 2)
- ¼ level teaspoon salt
- ½ level teaspoon english mustard powder or 1 level teaspoon dijon mustard
- ½ a bunch of fresh dill (chopped)
- freshly ground black pepper
- 2 tsp lemon juice
- 175 mllight olive oil or corn oil
- 1-2 tablespoons warm water
- The golden rule for making mayonnaise is to always add the oil very slowly at first.
- Put the egg yolk, salt, mustard, some pepper and the dill into a small mixing bowl.
- Stand the bowl on a clean, damp cloth to prevent it from slipping, then whisk the yolk with a with a stainless steel wire whisk, or a hand held electric mixer, until it becomes lighter in colour.
- Gradually whisk in the lemon juice, then, whisking continuously, add the oil, a few drops at a time, until the mayonnaise begins to thicken.
- The oil can now be whisked in a little more quickly, in a fine, steady stream.
- If the mayonnaise becomes very thick, add another teaspoon of lemon juice (or a little vinegar).
- When all the oil has been added, stir in enough of the warm water to bring the mayonnaise to the required consistency.
- If you prefer a sharper-tasting mayonnaise, use a drop or two of vinegar as well as the lemon juice.
- Because mayonnaise is made with raw egg, it must be kept in the fridge and used on the day you make it.