HOME COOKING using SIX MIX TRICKS

Homemade mayonnaise

Mar
10

The first time I made my own mayonnaise was for my sister. I had bought her a little pottery jar with mayonnaise written on the side for her new flat and I thought I ought to put something in it. Well, I’ve got to tell you I was blown away. Homemade mayonnaise is a whole different species to the shop bought stuff in a jar. For one, the colour is completely different. Homemade mayo is a thick luscious yellow which makes you wonder what goes into a shop bought variety to make it white….??? For two, the taste is delicious. I haven’t looked back since.

Making mayo is not difficult. A big deal is made about the fact it can curdle.. and it can.. but if you remember to add the oil slowly, a drop at a time, it won’t, and even if it does because you’ve accidentally glugged the oil in too quickly, a bit of boiling water added and some elbow grease will right it again.

A few tricks make it a little easier… put the bowl on a piece of damp kitchen roll to stop it spinning round when you whisk (that can get a bit annoying after a while!!) and stick the radio on as you whisk because adding a drop at a time can seem like a long time when you’re whisking but if you listen to some tunes the time will go quicker. It only takes 5 minutes for the drop by drop stage and then you can glug in the oil quicker without fear of curdling it.

I use an all purpose rapeseed oil to make mine as I find olive oil too bitter tasting. But try different oils and see which you prefer.

Mayo will last for up to a week in the fridge ready to whip up a multitude of sandwiches and salads or dips so it’s a great store- cupboard staple.

What you need

3 egg yolks

300ml rapeseed oil

1 tbsp white wine vinegar

salt & pepper

To make it

Put a large bowl on a damp piece of kitchen roll

Separate the eggs

Put the egg yolks in the bowl

Season with salt & pepper and add the vinegar

Measure out the oil

Add the oil a drop at a time whisking each one in before adding the next

When the mixture starts to stiffen under your whisk you can add the oil a bit quicker, a glug at a time

Keep whisking until it’s gorgeous and thick

Pile into a pottery jar or similar container.I saved this one from some blue cheese at Christmas and it’s the perfect size for mayo. But a bowl will be fine too.

Keep in the fridge for up to a week.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

If you like this recipe, please share it with your friends.

Leave a Reply

Your email address will not be published. Required fields are marked *