Dutch mayo.

[Workingman]

I got hooked on this when stationed in Germany, but I never see it in the shops, and as I do not like vinegar the original French version just tastes yeuk.

1 nice egg
Oil of choice - I prefer sunflower.
1 level tsp of mustard powder
1/4 tsp ground white pepper
1/4 tsp sugar
salt to taste

Put everything but the oil and salt in a whizzer thingy jar and start to blitz. Slowly pour in the oil until no more can be incorporated - the resulting emulsion will begin to form a sheen. Add salt as required. That's it: done. It makes about 1/3 of a small jar and will keep in the fridge for four to five days in a closed container.

It goes wonderfully with chips and makes the best egg mayo or coleslaw ever.

To make an even richer and more unhealthy version use two egg yolks and do something else with the whites.

[tonicha]

I remember that

We "toured" Europe, in the late 60's, in a camper van, my parents and me little bruv. And I still remember that mayo in Holland- Very different, will try that, thak WM xx

[tonicha]

Gaaawd, late 60's, I'm old

[Kaz]

Yum I love 'real' mayo on my chips

[Workingman]

I became addicted to this because it is "Very Different". The local Dutch Snellimbiss used to make their own every day. It was easy to watch and pick up what was going on, Hanniweg was very easy on the eye.

However, German Curry Gewürz sauce remains a mystery. I used to buy gallons of the stuff.

[saundra]

Brings back memories for me to