Over the years on the farm we have had our own brown hens. One of my favourite things is to sneak a peak at them roosting. We also have a cockerel called Joey! He just arrived but by spring I am hoping for some chicks.
So needless to say we have both a wonderful supply of eggs and the option that all our veg peelings get recycled. And as they are on pasture they have plenty Vitamin D.
Having eggs and oil, we can have on tap mayo.
I took my instructions from Jamie Oliver's recipe and he's right - it is about texture and feel if using a hand whisk. Believe me - it's a work out for my batwings! The results are simple but delicious - to be enjoyed in chickpea coronation, or with salty hand cut chips or in egg mayonnaise.
2 egg yolks - freshest you can find
1 tsp Dijon mustard
2 tsps white wine vinegar
a little lemon juice
Add yolks to a large bowl and whisk for a few secs then add the Dijon mustard. Whisk again. Once all combined..... very slowly..... add the oil while whisking with your free hand. I let the oil drip down the side of the bowl. The amount of oil depends on how much mayo you would like. Whisk until thick. Then add the vinegar and lemon juice. Adding salt at the end. This can be stored in a jar in the fridge for a few days (though it never lasts that long in our house).
Photo by Daniel Costa on Unsplash.