Mayonnaise
This homemade mayonnaise takes a little effort but is so much better than the shop bought variety
Equipment
- Balloon whisk
- Large bowl
Ingredients
- 1 egg yolk free range
- 1 big pinch salt preferably flaked sea salt
- 1 tbsp dijon mustard
- 1 tbsp white-wine vinegar cider vinegar or lemon juice also work well
- 250 ml light oil grape seed, sunflower or other neutral oil
- 25 ml olive oil walnut or rapeseed oil
Instructions
- Ensure everything is at room temperature before you get going. This makes the finished product much less likely to split.
- Put the egg yolk and salt in the bowl. Whisk for about 20 seconds, until slightly thickened, then add the mustard and vinegar. Whisk for another 30 seconds.
- Begin to add the neutral oil into the bowl, drop by drop, whisking all the time.
- Keep whisking and pouring until the mayonnaise begins to thicken, at which point you can begin to add the oil a little more quickly, followed by the olive oil. Once both oils have been incorporated and you have a thick, glossy mixture, season to taste. If you prefer a thinner consistency, beat in a little water, lemon juice or vinegar.
- If your mayonnaise splits, it’s easily rescued. Put another egg yolk into a fresh bowl and whisk for a minute until thick and sticky, then gradually beat into the split mayonnaise a little at a time, followed by any remaining oil.
Notes
Mayonnaise is easy to modify for so many uses
- crushed garlic, chopped herbs, lemon juice and black pepper
- sriracha sauce
- horseradish
- wasabi
- smoked paprika and lime juice
- crumbled blue cheese and chives
- finely chopped capers, anchovies, gherkins and lemon juice
- wholegrain mustard