Jamie Oliver

My beautiful mayo

My beautiful mayo

Makes 500ml
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 144 7%
  • Fat 15.8g 23%
  • Saturates 1.1g 6%
  • Sugars 0g 0%
  • Protein 0.2g 0%
  • Carbs 0g 0%
Of an adult's reference intake
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  • 2 free-range egg yolks
  • 1 heaped teaspoon Dijon mustard
  • 500 ml mixed oils
  • 1-2 tablespoons white wine vinegar
  • ½ lemon
  • sea salt
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  1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.


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