Yogurt Mayonnaise

Ingredients

4 egg yolks
1 tsp lemon juice
1 tsp Dijon mustard
1 ¼ cups light olive oil or salad oil or combination
Salt and ground black pepper to taste
1 cup EasiYo Yogurt

Method

Put egg yolks in a mixing bowl (or food processor bowl) with mustard and salt and pepper.
Work to a smooth paste using either a wire whisk, electric beater or a food processor.
Add lemon juice and continue mixing until texture is smooth again.

If using a food processor or electric beater with motor continually running, very slowly add 1 cup oil in a thin steady stream.
If using a wire whisk begin to add 1 cup oil drop by drop beating in each addition vigorously.
As mixture thickens, oil flow can be gradually increased to a thin steady stream.

Gradually add the yogurt tablespoon by tablespoon and alternate with remainder of oil, ensuring that each addition has been absorbed before adding more.
Adjust seasoning to taste.
Chill mixture thoroughly before serving.

Yogurt mayonnaise will keep for several week’s stores in a cool place or refrigerator (the oil acting as a preservative).

Variations/Comments

Garlic and yogurt French dressing:
add 1-2 garlic cloves crushed.

Fresh Herb yogurt French dressing:
add 2-4 tbsp of your favourite fresh herbs, finely chopped.
Tarragon, basil, chives, parsley, dill and oregano all impart their own distinctive flavour.
Use alone or in combination.

Mustard:
increase amount of French mustard to taste or add English, Dijon or seeded mustard to taste instead.

For consistent success and prevention of curdling or separating have all ingredients at room temperature.
Mayonnaise has dozens of uses and can transform simple ingredients such as eggs, fish, chicken and vegetables into elegant dishes.
Experiment with different varieties of mustard to find out which mustard suits you and your food.