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Serves 1 teasp Massel Stock Powder Chicken Style
1 egg
1 teasp French Mustard
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1-2 cups light olive oil
1-2 tbsp cider or wine vinegar or hot water
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The secret for a successful mayonnaise is to mix the first 5 ingredients in a deep bowl with a fast electric mixer for AT LEAST 1 minute.
After this you can start adding the light olive oil A LITTLE AT A TIME. Do not add more oil until the previous addition hasn't been completely absorbed by the egg mixture.
You will see the egg mixture turn from runny to fluffy to rather hard as you beat the oil into it. When the mayonnaise is nice and solid, have a little taste to see if it's to your liking and add a little Stock Powder if you want it more savoury. Then finish it by beating in the vinegar or, if you find it tart enough already, beat in a 1 tbsp of hot water.
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