Seeing organic mayonnaise imported from Germany for w9800 at Emart makes me incredulous, surely no one is buying this. And yet I know that if no one was buying it they probably wouldn’t keep stocking it. So this week’s recipe of the week is for anyone who has, or ever even considered making such a ridiculous purchase. This recipe yields about 2 cups of mayo, costs about w1500 and takes less than five minutes to make.
Not all the ingredients in this recipe are organic but neither are all the ingredients in the imported stuff. The important thing is that you use organic eggs and oil as they are the key ingredients.

2 organic egg yolks
1 tsp Dijon mustard
300ml organic olive oil
1 tablespoon white wine vinegar
salt and pepper to taste

Sit a large bowl on a cloth to stop it from moving. Put the egg yolks into the bowl with the Dijon mustard and a seasoning and whisk well until smooth.
Gradually add the olive oil in a slow, steady stream, whisking all the time. You should have a smooth, quite thick mayonnaise that stands in peaks.
Add the vinegar to taste and briefly whisk. If it’s too thick, whisk in a few drops of warm water to give a good consistency.

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