One of my very clever friends can make it whisking with a fork in a bowl, but I use technology. Before I had a stand mixer here in France I used a (very inexpensive) blender and it worked very well. Now I do use the whisk attachment on my Kenwood Chef and the mayonnaise is perfect, time, after time, after time.
I make it regularly here as we eat a great deal of fish and seafood. I find it keeps for up to five days if well covered in the fridge. We have never had it last longer then that, as it is rapidly used up.
The ingredients couldn't be simpler. Two organic free range egg yolks, a good dollop of Dijon mustard, olive oil and sunflower oil.
Mix together and viola!
Just remember to add the oil slowly at the beginning.
(NB I use two types of oil, because olive oil on its own can be overwhelming!)
|A golden bowl of mayonnaise|
|Egg yolks and mustard|
(retain the egg whites for other cooking)
|Add the oil drop by drop|
|I alternate the two oils, so the flavour is fine|
|I love the eggy colour|
|Just wonderful with our seafood|