|per 100 g||Total Recipe|
|Gross weight||100 g||337 g|
|Energy||3168 kJ / 758 kcal||10677 kJ / 2552 kcal|
|Sat. fat||9 g||29 g|
|Unsat. fat||39 g||130 g|
|Fibre||1 g||2 g|
|Salt||296 mg||996 mg|
310 mlSunflower oil
33 gEgg, yolk
2 gSea salt
2 gPepper, white
337 gTotal recipe weight
Separate the egg yolks from the egg white. Only the yolks are required for this dish, so you can save the egg white for another dish or freeze for later use.
The eggs yolks should be at room temperature, if they come from the fridge leave them to acclimatize for 10 - 15 minutes.
Use a food processor or blender,
Keep the oil separate and place all the remaining ingredients in the bowl of the food processor; pulse once or twice to blend.
Switch the processor on at low to medium speed and add the oil in a thin, steady stream through the hole in the top of the lid. After adding 3/4 of your oil in this way, the mixture will start to change texture and will finally settle into a thick, rich sauce.
Stop adding oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin it with a bit of water.
Adjust the flavouring by adding more vinegar or mustard, if desired, and season with a little more sea salt and white pepper to taste.
The mayonnaise can be served at once or kept in the fridge for up to 24 hours.