|eggs — yolks only
|canola oil — or rapeseed oil or peanut oil
|vinegar — red wine
|garlic — cloves, crushed
|wholegrain mustard — or Dijon mustard
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.
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.