- 2 small egg yolks (or 1 large)
- Fresh juice of one small lemon or a capful of wine vinegar
- 1 tsp Dijon Mustard
- Extra light Olive Oil
Combine egg yolk, lemon juice, dijon mustard, salt & pepper in a medium bowl.
Use egg beaters as its easier, beat for about 30 seconds first and then start to add the oil very very slowly while beating constantly, the first part is vital or it won’t emulsify properly.
It will start to thicken and the more oil you add the thicker it will become, you need about ¾ cup of oil, once you’ve done the first part then you can pour the oil in a steady stream.
Once thickened add 1 Tbsp Boiling hot water, cover and keep chilled, will keep for 1 week as it cooks the egg.
Add wasabi paste to the mayo to make wasabi mayonnaise, adjust amount to your preference, I generally use 1 tsp to about 5 Tbsps Mayo.
Add 1-2 finely diced or grated garlic cloves to make Aioli.
*I use the immersion blender now and it’s much faster! I will update this post to show how to do it or you can google youtube Immersion blender mayo, same ingredients 🙂