Ingredients
- 2 egg yolks
- 1 and 1/2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp whole grain mustard paste
- 300 ml vegetable oil
- Salt as per taste
- Pepper as per taste
- 1/2 tsp powdered sugar
Method
- In a bowl, add egg yolks, lemon juice, dijon mustard, whole grain mustard paste, salt, sugar and pepper.
- Whisk vigorously to combine the ingredients into creamy consistency.
- Add oil slowly, little by little and keep whisking the mixture. Ensure that the ingredients mix well with existing oil before adding more oil.
- Once all the oil has been poured and whisked, the mixture will thicken and will resist further beating or whisking.
- Your mayonnaise is ready to be served.
Note: You may refrigerate and consume this mayonnaise for up to three days.
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