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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