2 egg yolks
5ml or 1tsp mustard powder or double the amount if Dijon mustard
5ml or 1tsp sugar
20ml or 4tsp white wine vinegar
10ml or 2tsp Great Ness Lemon Infused Rapeseed Oil
250ml Great Ness Oil
Salt and pepper to taste
All the ingredients should be at room temperature before starting.
Put eggs, mustard, seasoning, all Great Ness Lemon Oil and half the white wine vinegar in a bowl, mix thoroughly. Add the Great Ness Oil little by little, mixing constantly until the sauce is thick and smooth. Add the remaining white wine vinegar slowly and mix thoroughly.
The mayonnaise can be stored in a sealed jar in a fridge for up to 7 days.
Oils used in this recipe:
Click the flavour to view the oil