1 Egg (the fresher the better, although not straight from the hen otherwise the Mayo will not set)
1/2 Teaspoon Mustard Powder
1 Tablespoon White Wine Vinegar (you can use herb or fruit flavoured if it will go with the dish the Mayo is for)
300ml Olive Oil (corn or vegetable oil give a light Mayo that is also very good)
Salt
Equipment
1 Blender
The Good Bit
- Whack the egg, mustard and and a pinch of salt into the blender and blend for 30 seconds, then add the wine and blend again.
- Add the oil now, do this by drizzling it into the mixture with the blender on, have a steady stream going, the sauce will thicken when you have half the oil in but just keep going.
- Use straight away or cover and refrigerate.
