Add the egg yolks, mustard, apple cider vinegar, salt and lemon juice into a beaker or bowl large enough to fit a balloon whisk or a handheld blender (much quicker this way). Whisk or blend until combined.
Slowly add the oil, a tablespoon or two at a time. Whisk or blend until each addition of oil has been thoroughly incorporated before adding any more oil. The mixture will start looking lighter in colour, creamier and fluffier.
Continue adding oil and whisking or blending until you have used up all of the oil. Whisk/blend a little longer, for 2-5 minutes, until you get the consistency you like.
That's it! The mayo is now ready to be used immediately, or can be stored in a glass jar in the fridge for up to a week.
This recipe is based on a recipe from Kate Berry's new cookbook Family, Food and Feelings.The recipe makes about a jam jar's worth of mayonnaise.You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
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