I have not used mustard as this is Kityniot, but if you are not worried - do add 1 teaspoon and mix into the egg yolks at the beginning. It will help to prevent the mayonnaise from curdling!
The ingredients to make mayo are simple
Egg
Personally, I don’t have an issue adding raw egg to the recipe, but if you are concerned about eating raw eggs, buy pasteurized eggs. They are sold in the egg section of the grocery store.
Vinegar or lemon juice — Not only does a little acid like wine vinegar and lemon juice add incredible flavour to the mayonnaise, it also helps to stabilize the mixture.
Neutral Flavoured Oil — By neutral flavoured oil, I mean use an oil that is light in flavour. Quite a bit of oil is added to make mayonnaise, so it’s important to like the flavour of the oil you use.
For a clean tasting mayonnaise use something like sunflower oil, vegetable oil or canola oil.
You can use olive oil, but it can be a little overpowering so I prefer to use a brand that’s light and fruity. I think robust or spicy olive oils would be too much. You might also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest
Ingredients:
200ml sunflower/ vegetable oil
2 egg yolks
2 teaspoons fresh lemon juice
1/4 teaspoon salt (or more to taste)
1 small garlic clove- peeled and finely chopped/ pinch garlic powder
1/4 teaspoon onion powder - optional
Pinch of pepper (or more to taste)
Method
Tip the egg yolks and 1 teaspoon lemon juice into a bowl, season with salt and pepper and whisktogether until completely combined.
Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the remaining lemon juice and season to taste. Will keep in the fridge for two days.
