Mayonnaise II is a traditional British recipe for a a traditional version of mayonnaise that uses mustard powder asa flavouring and tempers the bitterness of the olive oil with groundnut oil or sunflower oil. The full recipe is presented here and I hope you enjoy this classic British version of: Mayonnaise II.
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This is a recipe for classic British-style mayonnaise that puts a little mustard powder in the blend. Despite its reputation for being difficult to make, mayonnaise is actually quite simple to produce, as long as you d it slowly. I tend to mix a little groundnut oil or sunflower oil with the olive oil in my versions as this tends to reduce the bitterness that can sometimes occur if just olive oil is used.
Ingredients:
1 egg yolk
1/2 tsp mustard powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp sugar
110ml extra-virgin olive oil
40ml groundnut oil or sunflower oil
1 tbsp white wine vinegar
Method:
Bring all the ingredients to room temperature before starting. Combine the egg yolk, in a bowl with the seasonings and sugar and whisk to combine. Combine the oils in a jug with a spout. Now, whilst whisking continuously (an electric whisk is good for this) add the oil drop by drop, beating briskly all the time (use a wooden spoon to be authentic).
Continue adding the oil until the sauce is thick and smooth (if it becomes too thick to quickly add a little of the vinegar) then continue with the oil.
Once all the oil has been incorporated gradually add the vinegar and mix thoroughly. Serve chilled.
