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

  1. Place yolks, mustard, salt, Worcestershire sauce, sugar, and pepper into mixer bowl.
  2. With mixer at high speed, beat with beaters until smooth and well blended.
  3. Still beating continuously, add oil drop by drop – rapid addition of oil causes the mayonnaise to curdle- and continue until the mayonnaise thickens.
  4. Stir in half the lemon juice, then continue to beat in the oil, a tsp. at a time.
  5. When all the oil has been added and the mayonnaise is thick, stir in the rest of the lemon juice and the boiling water.
  6. 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.

February 20th, 2010

Posted In: Mixer Recipes