This mayonnaise is based on a recipe by Pret A Manger - one of my favourite companies ever. I heard Julian Metcalfe speak once and he was truly brilliant. Thoroughly recommend them.
The most important thing with this recipe is to add the olive oil incredibly slowly otherwise it will go runny and that is not what we want.
The most important thing with this recipe is to add the olive oil incredibly slowly otherwise it will go runny and that is not what we want.
Ingredients
Method
Crack the egg into the blender. Add the mustard powder and the white wine vinegar. Blitz for about 15 seconds. Add the salt and pepper.
Now VERY SLOWLY pour in the olive oil - literally at a dribble. If you do this too quickly it will go thick then go runny again (I did this and it is really annoying).
To rectify a runny mayonnaise:
Pour the mix from the blender into a bowl. Crack an egg into the blender and whizz briefly. Now pour the mix into blender super slowly. Be patient. It will thicken up and will be a success!
- 350ml olive oil
- 1 egg (plus one if you cock up)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp caster sugar
- 1 tsp Colman’s mustard powder
- 2 tbs white wine vinegar
Method
Crack the egg into the blender. Add the mustard powder and the white wine vinegar. Blitz for about 15 seconds. Add the salt and pepper.
Now VERY SLOWLY pour in the olive oil - literally at a dribble. If you do this too quickly it will go thick then go runny again (I did this and it is really annoying).
To rectify a runny mayonnaise:
Pour the mix from the blender into a bowl. Crack an egg into the blender and whizz briefly. Now pour the mix into blender super slowly. Be patient. It will thicken up and will be a success!
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