Home Made Mayonnaise

I made this as a base for my pickled onion tartar sauce tomorrow. Please do not use extra virgin Olive Oil. If you must use olive oil for health purpose, Use the light Olive Oil otherwise your mayo is going to be bitter and you get the oily taste no matter how much you beat it. ( I learned the hard way).


This is not the normal Mayonnaise recipe. This suits my taste bud.

Ingredients

2 egg yolks

(340 ml) of vegetable (Peanut/Grape-seed/Sunflower) or light olive oil

2  tbsp of lemon juice or white wine vinegar

1 tsp of Dijon mustard

1 tsp sugar ( I like it sweet)

1 tsp liquid chicken stock concentrate 

salt and pepper

Direction:

In a large mixing bowl whisk together the egg yolks with a pinch of salt.

Add one drop of oil to the egg yolks and whisk together with an electric whisk.

Continue to add one drop of oil at a time, whisking continuously until the mixture begins to blend together and thicken. The process is to add one drop of oil and then blend it in before adding the next drop. This will take several minutes.

After a quarter of the oil has been blended, add the lemon juice or vinegar and beat into the mixture.

Continue to whisk in the remaining oil, which you should be able to add a lot quicker by now, in a thin stream.

Once all the oil has been beaten in, add the mustard to give extra taste and season with salt and pepper.

If the mayonnaise is too thick, you can whisk in a few teaspoons of boiling water.

Chill the mayonnaise in the refrigerator before serving.

The mayonnaise may be stored in the refrigerator for 3 - 4 days in an airtight container or jar.