Mayonnaise

Shop bought mayonnaise uses citric acid in it, which is a yeast magnet made from some kind of fermented mould. Mmm. And here I was thinking they just used a bit of lemon juice. How naive I am.

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So, I’ve finally learned to make my own mayo. It’s surprisingly simple with an electric whisk and a degree of patience, and keeps for a good week or so.

Unsurprisingly it also has so much more rich flavour, and a pleasingly gelid texture over any crystal white product off the shelf. It is also incredibly adaptable. Want a Spanish style aioli? Add a couple of cloves of finely chopped garlic. Domino’s style pizza dip? Add some oregano and garlic. Something a little middle eastern? add a sprinkling of sumac and paprika. Spicy? Add some chilli flakes.

Finally, the one most important thing? Use the blandest oil you can. Do you like the taste of olive oil, uncooked and out the bottle? If you don’t, you won’t like it in your mayo either!

Ingredients

  • 2 egg yolks
  • 1/2 tsp English mustard powder
  • 1 tsp cider vinegar
  • 250ml bland tasting oil
  • Salt and pepper

Method

In a large bowl, add the two egg yolks (I just use the egg shell to separate them from the albumen, passing it back and forth and using the egg shell as an impromptu knife to separate them). Mix in a little salt and pepper, the vinegar and the mustard powder.

Fire up an electric whisk and start whizzing it up. one it’s all mixed, add a little oil at a time, continuing to whisk as you go. I would recommend about a tablespoon at a time, although I find it easier to use a baster, not being particularly ambidextrous. Make sure the prior tablespoon is fully whisked in before adding the next each time.

It will look like an oily mess for most of the process. The only secret is patience. You can go too fast, and it will remain an oily mess, but you cannot go too slow. It will remain an oily mess, until, probably three quarters of the way through, it starts to come together. You can add the oil a little faster at this point, but be careful- you can make it split, though this isn’t a major disaster.

Finally, you’ll probably want an empty jar, which might have been worth mentioning earlier. Remember when sterilising jars, to immerse it in water and bring it to the boil. Dropping it in boiling water will result in cut hands. I say this from experience!!!

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It’ll keep in the fridge for up to a week, but if you’re anything like me, you’ll occasionally treat yourself to a spoonful when you go in there anyway, because you are a disgusting glutton!

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