Makes 1¼ cups
- Place eggs (yolks only), salt, mustard and vinegar into the bowl of a food processor or blend in a bowl with a whisk or hand-held electric beater.
- Process or whisk until pale and foamy.
- With the motor running or while continuously whisking, add oils in a thin and steady stream until combined.
- Taste and adjust seasoning or add a little extra vinegar if necessary.
Tip: Using only olive oil in mayonnaise is often overpowering, so it is best to use a mild oil as a base, or a mix of one part olive oil to two parts plain flavoured oil, such as sunflower, canola or rice bran oil.
Tip: All ingredients should be at room temperature so they emulsify easily.
Tip: If the mayonnaise splits (this means it curdles or separates) during making, reserve the split mixture. Start again with another yolk in a clean bowl and gradually add the split mixture, whisking constantly.
Tip: Don't prepare mayonnaise near heat such as the sun or stove top, as heat will cause it to separate or become greasy.
Tip: If your finished mayonnaise is very rich and thick, whisk in a little lukewarm water to thin it to the desired consistency.
Tip: Store mayonnaise in the fridge with a covering of plastic wrap pressed on to its surface to prevent a skin forming. Fresh mayonnaise lasts around seven to 10 days if properly stored under refrigeration.