Homemade Mayonnaise and Egg Sandwich

Mayonnaise is actually Very easy to make and will last for around 3-4 days when kept in a fridge. And it tastes of wholesome creamy goodness when its freshly prepared. The basic ingredients are organic free range eggs, cooking oil, vinegar/lemon juice and seasoning.

This page on HowStuffWorks explains the science of mayonnaise pretty well.

Mayonnaise is an emulsion between two liquids that do not usually combine. In this case, the egg yolks and oil. The most important thing you have to do when making mayo is to add the oil in a very slow stream whilst mixing thoroughly with a whisk.



Basic Mayonnaise (For 2)
1 Egg yolk
25ml Oil (Roughly, I added enough to get a thick creamy consistency)
Salt
Pepper
Vinegar
Lemon juice

Also, there is a myriad of things you could add to flavour your mayo. For example... fresh garlic, horseradish, anchovies, parsley, capers, onions, curry powder or gherkins.

On to the next component of my sandwich, the hard-boiled eggs.

Hard-Boiled Eggs
1. Put eggs into pot and fill with water.
2. Bring to the boil and let boil for 2 minutes.
3. Cover pot and let sit for 10minutes.
4. Cool down and peel.



I layered cucumber slices with mayo egg all pack into lightly toasted wholemeal lebanese flatbread..Yummmm.