Maggie's Mayo Recipe
- 4 egg yolks (room temperature is best)
- 1 1/2 tsp salt
- 1 tsp mustard powder
- 1/4 tsp sugar
- 8 tsp hot water
- 8 tsp lemon juice or vinegar (depending on what you prefer tastewise)
- 2 cups oil - a mild flavoured oil is best, like canola or a light olive oil. You can also use an infused oil, like garlic or tarragon, for a nice kick to the mayo.
Put the yolks and seasoning in a mixer. Whizz that. Mix the water and lemon juice together, and take turns drizzling that and the oil into the yolk mixture very slowly! The slow drizzle is the key - if you go too fast it will curdle and fail.
Once it appears to be mayo, you can stop for a looser mayo, or keep adding a bit more oil if you want it thick and firm.
If it curdles, don't panic. Take the mixture out, clean the bowl, and then break a new egg yolk in. Add your curdled mixture very slowly, and the new egg yolk will emulsify and fix your problem.