Home made mayonnaise may sound scary but it can be put together in minutes and add a real delicate flavour to your Marie Rose sauce. Here Gordon shows how to get to grips whisking up egg yolks and oil for a home made mayonnaise
Mayonnaise is a classic emulsified sauce.
It is made using egg yolks to bring together two liquids that wouldn't normally mix.
When making home made mayonnaise, it is imperative to use the freshest eggs available, as the egg yolks are being served raw.
To make the mayonnaise, place 3 egg yolks and 1 teaspoon of English mustard into a food processor and whiz until thick and creamy.
Keep the processor on as you add 300ml of ground nut oil in a very slow trickle.
The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. The consistency will change and the colours get lighter as you add more oil.
Be careful not to add the oil too quickly or the mayonnaise will split/curdle. To correct this mix another egg yolk with a little mustard and slowly whisk this into the split mixture. It should re-emulsify. Continue adding the rest of the oil according to the recipe.
Season well with salt and pepper and whisk in enough lemon juice to taste.
If the sauce is still very thick, stir in a little hot water, a tablespoon at a time until you've reached the right consistency. Taste and adjust the seasoning again, adding a pinch of sugar if necessary to balance out the saltiness and acidity.
