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Home made Mayonaise



Home made mayonnaise

They made us make mayonnaise at school and I was terrified! I have heard that it’s really hard to make. The ingredients always split and it never turns out, it’s just not worth the effort! I’m here to tell you otherwise! It’s not hard at all, the result is delicious, and I’m NEVER BUYING STORE BOUGHT MAYONNAISE AGAIN. I’m a convert, like an ex-smoker who looks at smokers appalled, or a born again who has found salvation, I’m here to spread the good news. Halleluiah! What can i say, it's a spiritual experience. All you need is the will to do it, and an egg whisk. You don’t even need an electric one, just a plain good old fashioned one with some elbow grease which is what we had to use at school but I’m sure using an electric one will make the process A LOT easier and quicker.



Ingrediens

1 extra-large egg yellow at room temperature

10mls /2 teaspoons White vinegar

5g/ 1 teaspoon Dijon Mustard

125mls / ½ a cup olive oil (you can use vegetable oil, I used olive oil)

10mls/2 teaspoons freshly squeezed lemon juice

Salt and pepper to taste


Method

Mix the egg yolk, mustard and vinegar vigorously with a whisk

Gradually drizzle the oil into the mixture while whisking to form a thick consistency.

When the mayonnaise becomes thick, add lemon juice (or water)

Season to taste.

And it’s ready to eat!


Some helpful tips;

Equipment:

You can use a whisk/ hand held mixer/hand held blender .

If you want to use a food processor you can, but you need to use a small food processor for such a small quantity.

Lemon juice:

You can thin the mayonnaise with water if you don’t want to use lemon juice, but lemon juice adds incredible flavour to the mayonnaise, and helps to stabilize the mixture.

Oil

It’s recommended that you use vegetable oil.

I use a mild tasting olive oil, I think the strong flavour of a robust or spicy oil would be overpowering.


Taste

Always taste the mayonnaise and adjust according to your taste by adding salt, or vinegar or lemon juice.

I add a clove of crushed garlic because I’m crazy for garlic. If you want to see me in action making the mayonaise, I have made a short clip to help you.







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