James Martin shares his easy mayonnaise recipe

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Viewers can call in to ITV’s James Martin’s Saturday Morning every week to get their cooking questions answered by the talented chef. Today, Ellie from Dorset asked James how to make quick mayonnaise.

Ellie explained to James that she keeps hens at her home in Dorset and wants to use their eggs to make mayonnaise.

James already had the ingredients for the perfect mayonnaise at hand.

The ingredients included egg yolk, Dijon mustard, white wine vinegar, and rapeseed oil.

A bowl and a hand-held whisk were the only utensils needed to make the condiment.

Firstly, James separated the egg yolks and the egg whites.

He used three eggs and put their yolks into the bowl.

The egg whites were put aside to be used at a later date.

“You can freeze them [the egg whites],” said James.

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Next, James added the Dijon mustard to the egg yolks.

He emphasised the importance of using this particular type of mustard, saying: “It’s really important that you use Dijon and not English mustard because it’s not as strong.”

The chef then started whisking the eggs and the mustard together.

Then, white wine vinegar was added to the mixture.

“You need some kind of acidity in there and it usually comes in the form of white wine vinegar,” said James.

At this part of the process, as the mixture turned a dark orange, James explained that Hollandaise sauce is also made this way.

Next, James demonstrated that he had two types of oil: vegetable oil and rapeseed oil.

He picked the rapeseed oil as “this is amazing to make mayonnaise with”.

While whisking the mixture with one hand, James poured the rapeseed oil into the bowl with his other hand.

“This is where the kids come in to good use,” he joked, explaining that one of them could mix the ingredients while the other pours the oil in.

The TV chef then finished making the mayonnaise by whisking everything together for a little longer.

He said: “Look, I’ve done it… you’ve got mayonnaise.”

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