I will never buy mass produced supermarket mayonnaise again. Making your own is not only cheaper but it is also tastier and it contains no added preservatives and additives. It is a fantastic base recipe for turning into Garlic Aioli, Tartare Sauce, Cocktail Sauce, Honey Mustard Mayo, Caesar dressing…the list goes on! This is my basic recipe and I taste and alter as I go. You may find you need to slightly alter to your taste with extra vinegar, salt or sugar.
- 1 egg
- 1 tsp white vinegar
- 1 heaped tsp of dijon mustard
- Squeeze fresh lemon juice
- Pinch of salt – you can always add, you can’t remove
- 1/2 cup of vegetable oil
METHOD – using food processor or stick blender
- Place egg, vinegar, Dijon mustard into bowl and quickly blitz together.
- With motor of blender still running, slowly pour oil into egg mixture. The mixture will begin to thicken with the addition of the oil.
- Season with lemon juice and extra salt if needed. Blitz again to combine.
METHOD – using hand whisk
- Place egg, vinegar, Dijon mustard into bowl and quickly whisk together.
- Continually whisking, slowly pour oil into egg mixture. The mixture will begin to thicken with the addition of the oil. This will take sometime.
- Season with lemon juice and extra salt if needed. Whisk again to combine.
NOTE: The consistency can be altered easily. If you would like it thicker, whisk in more oil. Pouring the oil slowly aids in the emulsification process. If you pour it in all at once, it may split. If the mayonnaise is too thick, slowly pour in 1 TBSP hot water until the required consistency is achieved. Keeps in the fridge, in a sealed container for approximately 2 weeks.