Homemade MayonnaisePosted 5 November 2011 by Debbie
It’s been a while — over six months actually. I’m back with a recipe for homemade mayonnaise. Mayonnaise is really easy to make, but quite easy to messup too. Mayonnaise is a classic French “sauce” and there are loads of recipes out there. Homemade mayo is quite different from the bright white jarred stuff, and there are lots of things you can add to the basic recipe to jazz it up. I used Michel Roux’s mayonnaise recipe.
- 2 egg yolks
- 1 tbsp Dijon mustard
- 250 ml groundnut oil (or another mild vegetable oil)
- 1 tbsp white wine vinegar (or lemon juice)
Whisk the egg yolks together with a pinch of salt and beat. Pour the oil in very slowly (a few drops at a time) and keep beating the mixture. Do this until the mix is thicker, and then you can add the oil more quickly.
It the mixture splits — don’t panic! This can happen easily. You can rescue it by starting again with two egg yolks, and gradually adding the split mixture to it.
When the mayonnaise is thick and glossy (a little thicker than you want), the vinegar or lemon juice can be added. This will thin it down a little. Don’t worry if your mayo is a creamy yellow colour, that is how mayonnaise is supposed to look! The yellow comes from the egg yolks. I dread to think how Hellman’s get theirs so white…
You can use olive oil, but it can be too strongly flavoured to use it for the whole recipe, so if you like the taste, substitute a small amount of it for some of the vegetable oil. At this point you can add garlic, or herbs if you want your mayo to have a particular flavour.