Mayonnaise
The key to making mayonnaise is to take your time and not rush it, also make sure all ingredients are at room temperature before you start.
Ingredients
150ml (1/4 pint) of Summer Harvest Rapeseed Oil1 egg yolk
1/2 teaspoon mustard powder
1 tbsp lemon juice or white wine vinegar
Salt and pepper (white pepper to avoid the black spots)
Method
In a bowl mix the mustard with the egg yolk using a balloon whisk.
That's the easy part over with, now it's time to relax and take your time. Add one or two drops of the Summer Harvest Rapeseed Oil to the eggs and mustard, whisk until the mixture is thick and creamy. Continue to add the oil drop by drop while whisking to make a smooth mixture until about half the oil has been added. If the mixture is still thick and creamy add the rest of the oil in a slow and continuous stream while whisking the mixture.
If the mixture splits or is too thin then the solution is the same. Place another egg yolk in a separate bowl and slowly add the mixture (drop by drop) to the yolk, whisking all the time.
Once all the Summer Harvest Rapeseed Oil has been added, fold in the lemon juice (or vinegar) and season with the salt and pepper.
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Scottish Producers
Scottish Preserves use the oil in products such as 'BBQ Marinade'.