- 3 egg yolks
- 2 tsp mustard
- 250 ml sunflower oil
- 2 tbsp lemon juice or wine vinegar
- a pinch of sugar
- salt and pepper
- Put the egg yolks and mustard in a bowl or mixing bowl and whisk briefly with a whisk or hand blender. Add about 1⁄5 of the oil drop by drop, continuing to whisk until the oil and egg yolks have combined to form a smooth cream.
- Then add the remaining oil in a thin steady stream, whisking constantly until you have a thick creamy mayonnaise.
- Finally, add lemon juice or wine vinegar. Season to taste with salt, pepper, sugar and possibly a little more vinegar.
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