I hadn't made mayonnaise for a long time and I had a perfect opportunity to make some this week for a lovely aperitif evening I was holding at home. This recipe is so simple and the beauty of it is that it can make a great dish out of so many things. Using it as a base for a Marie Rose sauce, a potato salad or just as a dip for some fresh prawns are just a couple of suggestions. You could also add some crushed garlic or your choice of herbs, lemon or chilli to turn it into something with a bit of zing. The gorgeous yolks of the Glenballyeamon eggs and the local rapeseed oil give it the most brilliant yellow hue. Proper mayo is most definitely not white!
2 Glenballyeamon free range yolks
Pinch of salt
Small dollop of mustard (I used Dijon)
2 tsp white wine vinegar
225ml local rapeseed oil
Taking the oil in a measuring jug and the remaining ingredients in a bowl, begin to drip the oil into the bowl, whisking as you go. Just add very small drips to begin with to prevent the mixture from curdling. After about a quarter of the oil has been whisked in it will be possible to add the oil a little quicker, similar to when you add milk when making a roux.
Once all the oil is all whisked in you can season to your liking and add any extras you wish to. The mayonnaise can be kept for a couple of days in the fridge in an airtight container or jar.
To find out more about Great taste award-winning Glenballyeamon eggs contact firstname.lastname@example.org or call 02821772710.
Fresh mayonnaise with Glenballyeamon free range eggs.
Almost custardy in colour & texture.