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cooking

Jamie Oliver’s Egg Mayonnaise

Growing up, traditional egg mayonnaise took on an almost mythical status. No salad cream for us, we bought Heinz Whole Egg Mayonnaise exclusively.

They stopped making it in Australia for a while so we would stock up when we traveled or requested care packages from people overseas.

So you understand what it means to me when I say Jamie’s version is every bit as magical! Sorry Sis.

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I also however have a new nemesis in my life, the egg yolk that refuses to thicken. 😮
If that happens try this fix from Kelly the Kitchen Kop’s blog.

Steps
  1. Whisking, lots of whisking
Ingredients*

* reduced from original, to make smaller amounts

  • 1 egg yolk
  • 1/4 tsp Dijon mustard
  • 1 cup olive oil
  • A tiny splash of white wine vinegar
  • A very generous squirt of fresh lemon juice
  • Table salt to taste
Equipment
  • 1 slotted spoon or egg yolk separator
  • 1 mixing bowl
  • 1 whisk
  • 1 serving bowl
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Whisking, lots of whisking
  1. Separate the egg yolk and whisk it in a bowl.
  2. Add the mustard and whisk together.
  3. Slowly add half the olive oil, whisking continuously until the mixture thickens.
  4. Now whisk in a tiny splash of white wine vinegar
  5. Slowly add the rest of the olive oil, whisking continuously.
  6. Add salt to taste and also a big slug of lemon juice.
  7. You could optionally add a tiny bit of raw sugar (my little addition)

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Enjoy,

PK


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