This recipe for mayonnaise shows how to make your own mayonnaise at home. Click here to download the recipe for mayonnaise. A couple of thoughts on homemade mayonnaise.
- First, it contains raw egg yolks, so be careful when giving to the very young, elderly and pregnant women.
- Secondly, make sure that if you use a liquidiser/blender you read the manufacturer’s instructions, as it will be working at full speed for several minutes while drizzling in the oil. You can, of course, whisk in the oil by hand but you will need a strong whisking arm! The best way may be to use a small electric hand whisk with only one of the whisks attached and use a clear glass bowl. This will give you more control when adding the oil and you can see clearly what is going on.
- Although you can of course buy good quality mayonnaise, have a go at making your own – it is well worth it!
Ingredients – Serves 1 | Preparation time 10 mins
- 2 large fresh egg yolks
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 300ml oil (vegetable, groundnut or sunflower)
- Sea salt / pepper
- Separate the eggs, putting the yolks into a clean, medium-sized bowl. Save the whites for another recipe (such as meringues).
- Add the mustard, vinegar and a little seasoning to the bowl and whisk together well for a few minutes. The emulsion will become creamy.
- Have the oil in a jug with a lip then, while holding the whisk on full speed in one hand, hold the jug in the other hand and slowly drizzle the oil into the emulsion. Hopefully, you will find the mayonnaise becoming thicker. Continue until all the oil has been absorbed and correct the seasoning to your taste.
If you find the mayonnaise a little too thick for you, add a tot of hot water.
If you add the oil too quickly to the emulsion, you may find that the mayonnaise will split and separate. If this happens, all is not lost. Empty your bowl into a clean jug, then wash and dry your bowl. Use one more egg yolk, a touch of mustard and vinegar and start again, slowly drizzling in your separated mixture to your new emulsion. Hopefully this will do the trick.
You can add many different flavours to mayonnaise, such as garlic, chilli, lemon, lime or chopped herbs.
If you add tomato ketchup, red pepper and sherry you will create thousand island dressing; or, add capers, gherkins, lemon juice and parsley to make tartare sauce.
We can use different oils and different mustards to change the flavour.
Only store the mayonnaise in your fridge for a day or two, because of the raw egg. Keep it away from any strong flavours.