Mayonnaise

1. First ensure all the ingredients are at room temperature.
2. Put the eggs, lemon juice, mustard, 2 pinches each of salt and pepper and 1 of sugar in the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 3.
3. Then, with the measuring beaker in place, set the appliance to 4 minutes/speed setting 4. Start the appliance and pour the oil slowly onto the lid of the blender jug so that it drips downwards along the measuring beaker insert. Slowly increase the quantity of oil. The mayonnaise should have a fine creamy consistency.

TIPS

If stored in a cool, dark place, the mayonnaise will keep for approximately three days.

You can quickly make a delicious Marie Rose sauce from homemade mayonnaise and homemade ketchup. Put 250 g mayonnaise, 6 tbsp ketchup, 3 tbsp milk (UHT semi-skimmed milk 1.5% fat), 2 pinches each of salt and pepper, 1 pinch of sugar and 3 tsp brandy in the blender jug. With the measuring beaker in place, blend for 12 seconds/speed setting 3. Allow flavours to infuse for a few hours before eating. Goes very well with prawns, poultry and raclette.