Theodore Kyriakou’s Mustard Mayonnaise

Submitted by bluemoon downunder

"This tangy mayonnaise is from Greek chef and restaurateur Theodore Kyriakou's book 'Real Greek Food', which he co-authored with food writer Charles Campion. Theodore Kyriakou is widely considered to be the finest Greek chef in Britain. I am posting this recipe for the 2005 Zaar World Tour."

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 1 jug

ingredients

• 25 g dry English-style mustard (more if you want more punch, Coleman's Dry Mustard in the U.S. is not gluten-free)
• 1 tablespoon fresh lemon juice
• 3 medium eggs (2 separated, 1 whole)
• 250 ml light vegetable oil
• 250 ml olive oil
• 2 tablespoons white wine vinegar
• sea salt, to taste
• fresh ground black pepper, to taste

directions

1. Making the mayonnaise in a Mixing Bowl with a Whisk: Start by mixing together the mustard and lemon juice in a bowl; add 2 egg yolks and mix well; mix the 2 lots of oil together in a jug and start to add them a drop at a time to the egg mixture, while continuing to whisk; finally, add the white wine vinegar and then the remaining whole egg; and season to taste.
2. Making the mayonnaise in a food processor: Start by processing together the mustard and lemon juice, add the 2 egg yolks and process again so that all the ingredients are mixed well together; mix the 2 lots of oil together in a jug and start to add them in a gentle stream while the processor is running; finally, add the white wine vinegar and then the remaining whole egg; and season to taste, and process for a few moments to ensure that all the ingredients are well-combined.

Reviews

[Chef Kate]

A delicious mayonnaise! And in a great example of fusion cooking, I use this on Cuban sandwiches and the combo is yummy! Thanks, Bluemoon!

 

[Dienia B.]

good stuff thanks for posting bluemoon

 

[Kittencalrecipezazz]

I reduced this recipe to half and made it in my food processor, since we are a family of garlic lovers I also added in some fresh garlic, I might make this using only vegetable oil and reduce the amounts of oil slighty the next time I make it though...thanks bluemoon!...Kitten:)

 

[Mamas Kitchen Hope]

Really nice sauce. Look forward to trying this on sandwiches and burgers.

 

[Sherrie-pie]

A good mayonniase. Good flavour - I made as is. Simple to make - no problems with curdling. My only suggestion is that if you use a stick blender, as I did, use an enormous bowl or have a friend standing by pouring the oil in. I'm still washing the ceiling!