This mayonnaise is cooked, so hopefully will prevent anyone getting any nasty tummy upsets, which I think is important when making your own condiments that may not be eaten immediately.
Combine egg yolks, water and vinegar in a food blender, next very slowly add the extra virgin olive oil, I suggest drop by drop, to prevent curdling.
Transfer the mayo into a saucepan and place over another larger saucepan of boiling water. heat until around 160F - 71oc
Remove from the heat, cool and then transfer to a clean container and store in the fridge, this mayonnaise will keep for up to 5 days.
You can try different variations too to the prepared mayonnaise.
- tsp of English mustard.
- 1.2 tsp smoked paprika and 1/2 tsp chili powder.
- 3 tsp of pesto
- 3 cloves of garlic pureed