Homemade Mayonnaise

We all know that an oil and an acid (like vinegar or lemon juice) does not really mix well. To overcome this problem we know that it will take quite a bit of work to make a mayonnaise for yourself. The egg yolks in the recipe actually does all the emulsifying required but boy, does it take a lot of whisking. The end result is however well worth the effort.

Whisk the egg yolks, mustard, sugar, salt, pepper and lemon juice together. It is at this point that the big work starts. Keep mixing the mayo while you add 1 drop of oil at a time (I did warn you). When the mixture starts thickening you can start adding the oil a bit quicker (1 tablespoon at a time). Keep whisking until all the oil has been added. Refrigerate for about an hour before using.

Linked to Hearth and Soul.

Happy eating!