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Recipe from: 3/1/1992 12:00:00 AM
Ingredients 6
Servings 0


  • 2
  • salt and freshly ground black pepper
  • 15
    prepared Dijon mustard
  • 250
    olive oil
  • 10
    brown vinegar
  • 10
    lemon juice


1. You will need a small mixing bowl, a whisk or wooden spoon, a lemon squeezer and a damp cloth. 2. Place the yolks, seasoning and mustard in mixing bowl, cream well with a wooden spoon until light. 3. Add oil, a teaspoonful at a time in the beginning, whilst creaming with a wooden spoon. The mixture will start to thicken well. 4. Now increase the amount of oil each time you add, in a steady stream, beating well between each addition. Mayonnaise will become quite thick. 5. Scrape the sides of the bowl into the bowl and add 10 ml of the vinegar. Mix well. 6. Stir in strained lemon juice, adjust seasoning and scrape sides of bowl. Cover with a piece of wax paper to prevent a skin forming. Allow mayonnaise to stand, so it can mature. Keep refrigerated in a jar for at least 1 week. It will thicken in the fridge. Dilute with boiling water to get right consistency.

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