Mayonnaise
Serves: 8
Prep time: 15 minutes
Cals per serving: 110
Fat per serving: 12g
Saturated fat per serving: 2g
300ml sunflower oil or olive oil, or a blend of the two
2 large egg yolks
1tsp English mustard powder
1tbsp lemon juice or white wine vinegar
1. Pour the oils into a jug. Put the egg yolks in a small bowl with the mustard powder and a pinch of salt. Whisk well until thoroughly blended.
2. Add half the oil drop by drop, to the egg mixture, whisking well after each addition.
3. Beat in a few drops of lemon juice or vinegar, then dribble in oil, whisking constantly. Continue to alternate with a little lemon juice and vinegar.
4. When all the oil has been incorporated, season. Add more lemon juice or vinegar if necessary. Cover and chill – it will keep for two days in the fridge.
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