3 egg yolks
1 Tbs Dijon mustard
juice 1 lemon (approx 3 Tbs)
1-1/4 cups oil (safflower, sunflower or grapeseed)
salt & pepper
Place egg yolks, mustard & juice in bowl of food processor.
Process briefly to combine.
With processor running add oil in slow, steady stream.
Add slowly at first then a little quicker.
When all oil is added taste for salt & pepper.
Add more lemon juice if needed.
Add a little hot water if too thick.
Tomato Mayonnaise: Substitute lemon juice with 3 Tbs red wine vinegar. Blance & peel 3 tomatoes, remove seeds, chop flesh & add to finished mayonnaise. Process until smooth. Serve with fish, steamed asparagus, to dress egg & tuna salad.
Herb Mayonnaise: To basic mayonnaise add 1/4 cup (firmly packed) parsley leaves & 1/4 cup fresh herbs (mint, basil, dill, rosemary, thyme, oregano). Process until smooth. Serve with bocconcini, tomato & basil salad, zucchini friters, rare roast beef fillet & beetroot baked in their skins.
Honey aioli: Add lots of finely chopped garlic & large spoonful of honey.
Orange: Add plenty orange zest & some squeezed juice.
Walnut or Sesame: Add walnut or sesame oil in place of some of the oil & chopped toasted walnuts or sesame seeds.
Dill & Lime: Add chopped fresh dill, lime zest & dash of juice.
Chilli or tuna: Stir chopped red chilli or mashed tuna through.