When life gives you yolks.....make mayonnaise

As I'd just used the whites of 3 eggs to make some Macarons, I decided to make use of the 3 egg yolks by making a batch of delicious homemade mayonnaise. When I was a child we only ever had homemade mayonnaise and I always envied my friends who had jars of shop bought tangy mayonnaise full of tartrazine and sugar in their fridges. I now love the homemade kind. It's very easy to make and all the ingredients are natural. The egg yolks contain lecithin which emulsifies the oil and other ingredients together and the mustard also helps in the emulsification process as well as adding flavour.  Here is how you make it:

INGREDIENTS

3 teaspoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
3 large Free Range egg yolks
200 ml canola oil
100 ml extra virgin olive oil

Mix the oils together in a container that facilitates good control when pouring. Something with a spout is good.

Place the lemon juice, mustard, yolks and salt in the bowl of an electric mixer.

Mix well, for about 2 minutes.

Slowly start incorporating the oil into the mixture while the machine is running, a teaspoon at a time and then pour slowly until you get it to a steady stream. Run the machine on quite a fast speed. When the oil has all been slowly incorporated the mayonnaise will be ready. If you want it to be thinner in consistency, just add some boiling water, a teaspoon at a time, while the machine is running, until you are happy with the consistency. This makes about 1½ small jars of mayo. See photo.