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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Mauritian Mayonnaise Share 
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  1. 2 large egg yolks,

  2. 1 teaspoon Dijon mustard,

  3. 1 teaspoon crushed garlic,

  4. 1 teaspoon salt,

  5. 1/2 teaspoon ground black pepper,

  6. 275 ml vegetable oil,

  7. White vinegar.

Mauritian mayonnaise

Please note that all spoonful measures are flush spoonfuls.


  1. Place the egg yolks in a large container.

  2. Put in the crushed garlic, mustard, pepper and salt. Beat up the mixture with an electric blender or hand whisk.

  3. Add a few drops of oil. Beat up the mixture with an electric blender or whisk. Add a few more drops of oil. Blend again. The mixture will gradually begin to thicken. Add some more oil in very small quantities and blend again. Repeat.

  4. When the mixture is well set, gradually add some more oil and blend well. Repeat several times.

  5. When the mixture appear to thicken too much, add a little white vinegar to thin the mixture.

  6. Repeat the oil addition and blending until all the oil is used up.

  7. Season with more salt and pepper if you like, to your taste.

  8. Note: Should the mixture break down. Restart with one egg yolk. Then gradually add the broken down mixture instead of oil. It will blend in just as well.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.