Coleslaw with homemade mayonnaise
NOTE: This is coleslaw in it simplest classic form but, as with all our recipes, please feel free to tinker and tell us about anything you find that works particularly well. Perhaps try some chopped chives or parsley, a squirt of lemon juice, red cabbage or even some double cream. Unless you have iron man wrists you will be best of using an electric whisk for this.
2 fresh egg yolks
300-350ml light olive oil - or any light oil will do including vegetable oil
1 tsp sea salt
1 tsp of mustard powder
1 tsp mustard seeds
2 tsp white wine vinegar
Ground black pepper taste
Small (or half a head) crispy white cabbage
half a small onion
- Put the egg yolks in a mixing bowl with the mustard powder, salt and pepper and mix together
- Now whisking continuously, and this is very important, add the oil a tiny drizzle at a time. Make sure each is fully blended before adding the next
- Continue until the mixture thickens, or even clumps, and at this stage you can add the vinegar, whisking all the while. At this point the mixture will thin and lighten in colour and start to look more like mayo.
- Chuck in the mustard seeds
- You can now add the remaining oil at a very slow constant drizzle, while continuing to whisk, until all combined. The whole process can take several minutes and when you have finished you can add a dash more vinegar (or lemon juice ) to thin the mixture or a bit more oil to thicken.
- Slice the cabbage and onion into rough strips and grate the carrot
- Add the vegetables to the mayo and mix thoroughly for enough great tasting coleslaw for that impromptu BBQ. The perfect addition to any salad or as a topping for burgers and southern fried chicken