Store-bought mayo will do in a push but there is nothing like homemade mayonnaise & it takes just 5 ingredients and 10 minutes of your time!
The Best Mayonnaise.
The internet is alive with folk arguing about the best “brand” of mayonnaise… They are all wrong, sure a jar of mayo will do in a push but NOTHING beats homemade mayo!
But you need, 74 obscure ingredients right? Erm nope! You need 5 ingredients, all of which are probably in your cupboard.
And the tools you need expensive tools right? Erm… You need a heavy bowl, a cloth and a whisk.
And time, it takes forever right? 10 minutes, that is it, and that includes resting time when your arms are tired!
This recipe is pretty much Michel Roux’s classic mayo recipe.
Any dude that has held Michelin stars for longer than I have been walking is alright by me!
Although he prefers vinegar in his mayo, I lean much more towards lemon juice.
The Secret to Homemade Mayo.
I purposely make this recipe by hand in my video to demonstrate how easy it is to make.
I will tell you how to make it in a blender soon, don’t worry!
There are a couple of things to note when making mayonnaise.
The first is to make sure that your egg is at room temperature. Not a problem for us Europeans, but if you are in the States you need to plan ahead.
But the real key is patience, between each step you need to make sure that your oil is completely emulsified. Before adding more.
Unless you have an arm made by Kenwood then go slowly.
If you try and drizzle and whisk at the same time you will make a mess.
Add no more than a teaspoon of oil each step for the first 5 or 6 additions. With the initial addition being less than that.
Then you can start to add a lot more!
What To Do If Mayo Splits.
If you do this often enough your mayo will split. It happens!
Do not panic. Stop… Hammertime! Sorry, not sorry.
Seriously stop and weigh out the ingredients for a second batch and start again in a clean bowl.
Then when you have got half of the oil into your new batch start adding the split mayo a teaspoon at a time.
It will come back together. You will end up with a double batch of mayo, but hey life is hard!
Don’t worry it will last for up to 5 days in a jar in the fridge.
How to Make Mayonnaise in a Blender.
I’ll hold my hands up and say that I very rarely do this because it makes too much mayo for just myself and my wife.
You can use either a stand mixer or a blender.
The process and timing is a little easier, add the mustard and eggs then blend.
When it comes together then slowly drizzle in the oil as it is beating.
However, you will need to at least double and possibly quadruple this recipe depending on your blender/mixer.
For this reason, I strongly prefer a whisk and a bowl!
As for derivations, go for it, change the mustard for something more pokey. Use flavoured vinegars and of course throw in garlic and make aioli.
- 1 Large Egg Yolk
- 1/2 Tbsp Dijon Mustard
- 125 ml (4.25 floz) Rapeseed oil
- Lemon Juice to taste
- Salt to taste
- Place the egg yolk and mustard into a heavy glass bowl and whisk until completely combined.
- Add half a teaspoon of oil and whisk until completely emulsified.
- Add a teaspoon of oil and whisk again until your mix is completely emulsified.
- Repeat this process until all of the oil is added and you have a thick mayo.
- After the for 5 or 6 teaspoons you can add more oil at a time.
In a Food Processor
- Add the mustard and egg yolk into the bowl of your food processor and blend until it comes together.
- Now slowly begin pouring in your oil with the food processor running, you can speed up the flow of oil as your mayonnaise begins to get some structure.
- When you have a rich creamy mayo, add in the lemon juice, salt and pepper and blend once more to bring together and job done.
Calorific value refers to the whole recipe
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1156Total Fat: 125gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 112gCholesterol: 370mgSodium: 864mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 9g