Mayo recipe
2 egg yolks
1 tsp salt
2-3 tsp light mustard (French’s or Dijon - both are sugarfree)
1,25-1,5 cups sunflower oil or other oil of your fancy
2-3 tsp vinegar or lemon
(french herbs or tarragon to taste - optional)
BEFORE YOU START: All ingredients at room temperature.
In a bowl, beat egg yolks, salt and mustard. Here comes the tricky
part: SLOWLY, adding VERY little at a time, add oil while beating at
top speed, adding the oil in a small, even flow towards the end (if
you add too much at a time, the mayo will curdle. Below are
instructions for how to rescue it if that happens). Beat until you
have added all the oil (and herbs). Once the mayo has thickened,
add the vinegar or lemon, and add more mustard and salt to your
taste.
IF IT CURDLES:
In a separate bowl, beat 1 egg yolk. Slowly, beating at the highest
speed, add a little of the first mayo at a time. Continue to beat
until all is added and it has thickened. Add a little COLD water
while beating and it will regain its proper consistency.
Delicious.