Continuing our sandwich week theme we thought it was about time we all learnt to make that sarnie must have – mayonnaise! Mayo is a cold emulsified sauce made from egg yolks and oil blended together and flavoured with vinegar, salt, pepper and mustard. It is a great sauce to learn as it also provides the base for other favourites such as andalouse, and tartare.

In order to make a succesful mayonnaise it’s important that all the ingredients are at the same temperature. Don’t panic though if it curdles, you can rectify by adding this mixture little by little to another egg yolk with a pinch of mustard and a few drops of vinegar or water.

Mayonnaise Recipe

Prepare all ingredients to be at room temperature:
2 egg yolks (plus one on the side in case the sauce curdles!)
Vinegar or lemon juice if preferred
1 teaspoon of white mustard (optional)
300ml olive oil
(these need around half an hour to reach room temperature)

Put the eggs, a pinch of salt and pepper and the mustard powder in a medium bowl. Stir quickly with a wooden spoon or a whisk until the mixture is smooth.

Then use a tablespoon to add the oil, drop by drop, and a few drops of vinegar (or lemon juice). Make sure to beat the sauce against the sides of the bowl, the whiteness of the sauce depends on the continued beating.

As the volume of the sauce increases, larger quantities of oil can be added in a thin trickle and also more vinegar (or lemon). It’s essential to add the ingredients sparingly to avoid curdling!

This is the basic mayo. Now if you’re feeling adventurous try adding anything from anchovy paste to garlic, mustard, watercress or even caviar!