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Perfect mayonnaise
- Prep time:
- 5 mins
- Cook time:
- 15 mins
- Serves:
- 2-3
Theo Randall demonstrates an alternative way to make this classic condiment … with a pestle and mortar
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- Cooks Tips...
- The mayonnaise will keep for up to three days if stored in an airtight container in the fridge.
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2. Moving the pestle in a continuous, quick circular motion in the mortar, slowly drizzle in the olive oil in a thin stream, mixing well until all of the olive oil is incorporated and the mixture is smooth and creamy.
Method
1. Place the egg yolks into a large, heavy mortar along with the lemon juice and mustard. Mix together vigorously with the pestle until the egg yolk is pale and creamy.2. Moving the pestle in a continuous, quick circular motion in the mortar, slowly drizzle in the olive oil in a thin stream, mixing well until all of the olive oil is incorporated and the mixture is smooth and creamy.
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Latest Comment
I'm surprised anyone takes this seriously. We left the stone age long ago and the pestle and mortar, useful as they are in many kitchen respects, bring nothing extra whatever to the making of mayonnaise except unnecessary hard work.
I'm surprised anyone takes this seriously. We left the stone age long ago and the pestle and mortar, useful as they are in many kitchen respects, bring nothing extra whatever to the making of mayonnaise except unnecessary hard work.
I know using olive oil is not generally recommended for mayo as the taste can be so strong. How does this recipe work and which olive oil would work best? The show had an extra virgin one too, which would be v strong!