Homemade mayonnaise

6 servings Prep: 15 mins

By Food24 December 09 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

2 eggs — yolks only
1 pinch salt
300 ml canola oil — or rapeseed oil or peanut oil
2 Tbs vinegar — red wine
2 cloves garlic — cloves, crushed
1 Tbs wholegrain mustard — or Dijon mustard
Tap for ingredients
Tap for ingredients

Method:

The secrets to fail-proof home made mayonnaise is this: Always use fresh eggs that are at room temperature. Rinse the bowl with warm water and dry before use so that the bowl is slightly warm. I don’t know why – but it works. When the recipe says drop by drop – stick to it.

In a blender at medium speed combine egg yolks, mustard, garlic and a pinch of salt. You can also use a bowl and stick blender. Or use a hand whisk – just a little bit more elbow grease but you will look like a real French mama.

With the motor running, add oil drop by drop, making sure each drop is incorporated before adding the next. When you are a third way through the oil you can start being a bit more liberal and add oil in a thin stream. When all the oil is incorporated, whisk in the vinegar. Adjust seasoning. Sometimes a bit of sugar is needed for balance. Add more salt or vinegar to taste.

FLAVOUR:
Roasted garlic: Roast 4 cloves garlic skin-on in a medium hot oven until buttery soft. Let cool completely before adding it to the mayonnaise.

Add roughly chopped capers and lemon zest.

Herb: Take bunch of green herbs such as wild rocket, basil or half a bunch of herbs such as tarragon or dill and either finely chopped or whiz in a blender with a few spoons of mayonnaise. When well combined, stir into the rest of the mayonnaise.

IF IT GOES WRONG:
It happens. When it done you will know because instead of becoming quite thick when you’ve added about a third of the oil, it will split and become more and more runny. Stop adding oil when this has happened. Often it can be rescued by whisking about 3 tbspns of store-bought mayonnaise into the mixture before adding the rest of the oil drop by drop. If this does not work, start from scratch with one or two egg yolks in a clean bowl and whisk the split mixture in drop by drop. Then continue adding the oil drop by drop.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.