Wholegrain mustard mayonnaise

Name: Wholegrain mustard mayonnaise
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 2.00 eggs extra large, room temperature; 1.00 ml salt; 5.00 ml mustard powder; 45.00 ml lemon juice fresh; 375.00 ml sunflower oil; 125.00 ml fresh chillies 573; 70.00 ml wholegrain mustard

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By Food24 November 03 2009

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Ingredients (7)

2.00	eggs — extra large, room temperature
1.00 ml	salt
5.00 ml	mustard — powder
45.00 ml	lemon juice — fresh
375.00 ml	sunflower oil
125.00 ml	fresh chillies — 573
70.00 ml	wholegrain mustard

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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.