My celeriac remoulade for lunch was made infinitely better by whizzing up a batch of mayo. Not only is it delicious but it keeps for at least a week so we can have it drizzled over cold roast chicken early next week. Or use it as a dip for the earliest British Asparagus which I'm starting to see crop up in the shops.
1 free range egg
1 free range egg yolk
2 tsp white wine vinegar
1 tsp sugar
Juice of half a lemon
300-350ml Sunflower oil (or light olive oil)
Salt and Pepper
Makes a medium bowlful
Add the egg and extra yolk to your food processor.
With the motor on, slowly pour in a thin trickle of sunflower oil, and gradually you will see your mayonnaise start to thicken. Keep going until you've used 2/3 of the oil.
Then stop the motor and add your white wine vinegar, sugar, lemon juice and seasoning.
Start the motor again and carry on adding more oil until you reach your preferred consistency. I personally like my mayo quite runny so it pours, but if you prefer thicker then just keep adding more oil.
Taste for seasoning - it might need a bit more sugar or lemon juice.
You can chop up some chives or parsley or use as a garnish.