For ➍4 very fresh eggs*****
1 tbs vinegar*
1 tbs mustard**
1 tbs lukewarm water
4 dl peanut or grapeseed****** oil
pepper & salt
Let the ingredients come to room temperature. Separate eggs.
Beat 4 egg yolks with a whisk or a fork*** to get an airy mixture.
Add vinegar, water and mustard.****
Put the recipient on a towel to avoid slipping. Drip peanut oil into the mixture while whisking.
Season with salt and pepper.
Serve with almost anything from salad to frites.
*Use lemon juice instead.
**Use a mild mustard.
***An electric mixer might be used. When using mayonnaise as decoration, mix the ingredients with a wooden spoon to get a stronger texture (the Dutch way).
****To have a smoother emulsion, add water to the egg yolks, then the the oil, then mustard and vinegar.
*****When very fresh eggs are used, the mayonnaise might keep a few days in closed jar in the refrigerator. Mix 1 tbs of hot water through the mayonnaise at the end.
A lighter version can be made by using 2 eggs, egg white included. A dressing version can be made with egg whites only.
******Using grapeseed oil will prevent the mayonnaise from separating when moved from the refrigerator. o.
******Using grapeseed oil will prevent the mayonnaise from separating when moved from the refrigerator. o.
