Theodore Kyriakou’s Mustard Mayonnaise

"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."
 
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photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope
Ready In:
5mins
Ingredients:
8
Yields:
1 jug
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ingredients

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directions

  • 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.
  • 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.

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Reviews

  1. A delicious mayonnaise! And in a great example of fusion cooking, I use this on Cuban sandwiches and the combo is yummy! Thanks, Bluemoon!
     
  2. good stuff thanks for posting bluemoon
     
  3. 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:)
     
  4. Really nice sauce. Look forward to trying this on sandwiches and burgers.
     
  5. 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!
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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