Egg Salad with Homemade Mayonnaise

Homemade mayonnaise can feel time-consuming, especially with the vigorous whisking it needs. But the taste test really does highlight the difference.

Ingredients

1 lb of cold boiled potatoes
6 hard-boiled eggs
Juice of 1/2 a lemon
Pepper and salt to taste

For the homemade mayonnaise:
1.5 gills of good vegetable oil
2 egg yolks
1/2 tspn of mustard
Lemon juice
Pepper and salt to taste

Method

Cut the potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well together.

Make the homemade mayonnaise ..
Take a clean cold basin, and place in it the beaten egg yolks. Drop the oil into them, drop-by-drop, drip-by-drip, stirring continuously and quickly with a wooden spoon.

Great care should be taken, especially in the beginning, as the eggs easily curdle when the oil is stirred in (added) too fast.

When the mayonnaise gets very thick add carefully a little lemon juice to thin it down, then add again oil and lemon juice alternately until all the oil is used up.

Smooth the mustard with a little lemon juice, and stir it in last of all with sufficient pepper and salt. Taste the mayonnaise, and add lemon juice or seasoning as required.

Vinegar may be used instead of lemon juice.

Should an accident happen, beat up another yolk of egg and start afresh with a little fresh oil, and when going on well stir in, drop by drop, the curdled mayonnaise.

Mix part of it with the eggs and potatoes, and pour the rest over the salad; garnish with watercress.smrtovnice
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