whole-egg-mayonnaise

Whole Egg Mayonnaise

Ingredients

1.5 tablespoons of vinegar

1.5 tablespoons of Dijon mustard

2 egg yolks

2 cups of vegetable oil (do not use olive oil as flavour is too strong).

2 tablespoons of sundried tomatoes

salt

pepper

Method

Take a small mixing bowl and add the following:

1.5 tablespoons of vinegar

1.5 tablespoons of Dijon mustard

2 egg yolks

2 tablespoons of sundried tomatoes

Add a good pinch of salt

Grind pepper over the top

Take stick blender and blend the contents well until sundried tomatoes are broken down

 

Slowly add the vegetable oil and mixture will become very thick as it emulsifies. Continue to add until all the oil is blended in. The mixture will be very thick.

 

Slowly add water, a little bit at a time, the mixture will turn white and continue to add until you achieve the texture you like.

 

Spoon the mayonnaise into a resealable jar. You now have a delicious creamy mayonnaise to use on sandwiches and salads.