½ cup dijon mustard
8 whole eggs
1 litre vegetable oil
200ml extra virgin olive oil
2 tbspn white wine vinegar
Method
- Place mustard, eggs and seasoning into bucket, add oil slowly then leave for 10 -20 minutes until oil raises to the top
- Use mixer, blend the bottom first and make sure the blender stays at the bottom
- Add hot vinegar and season with salt and pepper at the end
For Aioli
Add 5 roasted garlic cloves and 30 ml of lemon juice when blending
remember you could always halve this recipe, guideline will make 1.25 litres of Mayonnaise.
