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MAYONNAISE
2 egg yolks
1/2 level tsp. dry mustard
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
Large pinch sugar
White pepper
1/2 pint (250 ml.) oil
2 Tbsp. strained lemon juice or 50/50 lemon juice and vinegar
1 Tbsp. boiling water
- Place yolks, mustard, salt, Worcestershire sauce, sugar, and pepper
into mixer bowl.
- With mixer at high speed, beat with beaters until smooth and well blended.
- Still beating continuously, add oil drop by drop - rapid addition of
oil causes the mayonnaise to curdle- and continue until the mayonnaise
thickens.
- Stir in half the lemon juice, then continue to beat in the oil, a
tsp. at a time.
- When all the oil has been added and the mayonnaise is thick, stir
in the rest of the lemon juice and the boiling water.
- Transfer to a bowl, cover with foil or plastic wrap and refrigerate.
Note: If the mayonnaise curdles, put a fresh egg yolk into a bowl and slowly
beat the curdled mayonnaise into it.
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