Dressings
Border Fields Mayonnaise, makes 300mls
Ingredients:
3 egg yolks
1 tbsp white wine vinegar
1 tsp Dijon mustard
300mls Border Fields
Salt & Pepper
Lemon Juice
Method:
Whisk eggs, vinegar and mustard thoroughly. Trickle
the oil in very slowly, keep whisking continuously until the mixture
thickens and reaches the desired consistency. Season and add a few
drops of lemon juice to taste. Keep refrigerated in an air-tight
container for up to a week.
Alternatively if you have a liquidiser why not use the following method:
Liquidiser Mayonnaise
Ingredients:
1 large egg
1 tbsp vinegar (falvour according to taste)
1/4 tsp mustard powder or mustard
1/2 tsp sugar
1/4 tsp salt
Pinch of pepper
Pinch of ground nutmeg
1/4 - 1/2 pint Border Fields Rapeseed Oil
Both the egg and oil should be at room temperature.
Method:
Place all the ingredients except the oil in
the liquidiser and mix for 5-10 seconds at fast speed. Slowly pour the Border Fields rapeseed oil through the centre hole of the lid while the
liquidiser is operating and switch off when the mayonnaise reaches the
consistency required.
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