Homemade Mayonnaise

If you've only ever eaten store bought mayonnaise, you should definitely try to make it yourself! It's not as hard as some say, and there will be no artificial additives which are quite regular in a prefabricated Mayonnaise. It's actually like making a hollandaise, just cold and with oil instead of butter.

This can be combined with a boiled chicken from Chicken Soup into a wonderful Chicken Salad.

Cooking time: 10 minutes active.

For the Homemade Mayonnaise you'll need:

1 Pasteurised Egg Yolk

3 dl cold pressed Rapeseed Oil or Grape seed Oil

1 tsp Dijon Mustard

1 tsp White Wine Vinegar

The juice of 1/4 lemon

A good amount of Salt

Coarsely ground Black Pepper

Start of by mixing the egg yolk with the Dijon mustard, white wine vinegar and lemon juice. Start whisking furiously adding a very small stream of oil. When it thickens slightly you can add more and more oil at a time. Whisk until it's very thick and almost clings to the whisk when removing from the bowl. Season generously with salt, pepper and lemon juice to taste. You can add ground garlic if you want a delicious garlic mayonnaise.