James Martin reveals how to make lemon mayonnaise
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James Martin made the quick homemade mayonnaise to go with langoustines and lobster. He said: “You just want a nice little bit of lemon mayonnaise.”
Going onto explain how it’s made, James detailed the recipe as he made it live.
“For that,” he said, “good quality egg yolks with those bright yellow big yolks.
“Touch of mustard in there. I like to use a little bit of Dijon. Stay away from your little bit of English mustard.
“A tiny little bit of vinegar, not too much vinegar because this is going to be a lemon mayonnaise, so we’re going to put lemon juice in that as well.”
He went on: “Give it a whizz. We’re going to give that 30 seconds at first so we can emulsify those ingredients.
“And then we can pour in the veg oil.”
James poured the oil directly into the mixer with the other ingredients.
He said: “So, whenever I’m making mayonnaise I don’t make it with rapeseed oil, I don’t make it with olive oil, I just use standard vegetable oil.”
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James Martin’s lemon mayonnaise recipe
- Quality egg yolks
- A little bit of Dijon mustard
- Lemon juice
- Vegetable oil
- Put egg yolks, Dijon mustard, vinegar and lemon juice in a mixer and mix.
- Wait 30 seconds for ingredients to emulsify.
- Slowly pour in vegetable oil.
- Mix till smooth.
James Martin’s home provides the background for the programme.
What is his countryside property like?
His kitchen shares a number of interesting details with amateur cooks.
For a start, James appears to cook on induction hobs, which might cause controversy among cooks.
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