Homemade Mayonniase...

Ingredients:

3 Large Egg Yolks
2 Tablespoons of White Wine Vinegar
Small cup of Olive Oil
Salt and pepper to taste
Teaspoon of English mustard/Dijon mustard

Equipment:

Cup to measure
Spoon
Fork or whisk
Mixing bowl
Empty jar with air tight lid

Method:

1. Put the yolks and white wine vinegar with some salt and pepper in a mixing bowl and start whisking.
2. Whisk in the oil a few drops at a time.
3. After half the oil has been whisked in add the teaspoon of mustard. Taste the mixture so far and add more salt and pepper if necessary.
4. Whisk the rest of the oil in using the same method. Once thoroughly mixed carefully pour the mixture into a jar and refrigerate. The mayonnaise should last just under a week.

Inspiration:

Duff. The biggest fan of Mayonnaise.

Serving Suggestion:
(Serves 2)


Finely chop a medium sized red onion and mix in a bowl with a can of tuna and a good serving of mayonnaise. Lightly toast 4 slices of brown seeded bread. Place on a baking tray and spread the tuna, mayo and red onion mix on top. Splash a dash or two of Worcester sauce and add some grated cheese. Whack in the oven until the cheese has lightly melted. Done!