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 travelled. We even 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! 

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

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)

Enjoy,

PK

---

YOU MIGHT ALSO LIKE

USING MAYONNAISE

MORE JAMIE OLIVER

---

Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

First Name (very optional)

Email address (required):

Leave this field empty if you're human:

---