Wholegrain mustard mayonnaise

Recipe from: 12/3/1998 12:00:00 AM
Ingredients 7
Servings 0
Time

Ingredients

  • 2
    extra-;large eggs, at room temperature
  • 1
    ml
    salt
  • 5
    ml
    mustard powder
  • 45
    ml
    fresh lemon juice
  • 375
    ml
    sunflower oil
  • 125
    ml
    olive oil
  • 70
    ml
    wholegrain mustard
 

Method

 
Beat the eggs, salt and mustard powder together until light and thick (a food processor or electric hand blender works well). Slowly add the lemon juice in a thin trickle while beating the mixture or running the food processor. Add the oil in a thin trickle and then finally add the wholegrain mustard. Spoon the mayonnaise into a clean glass jar or container with a tight-fitting lid and store in a cool place. Use in salads or serve with cold meats, chicken, fish, hard-boiled eggs or steamed vegetables. The mayonnaise keeps for a few weeks in the fridge.
 

 

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