It may seem like an enormous effort for a small dollop of the stuff on your sandwiches – but real homemade mayo is well worth the effort. It’s a great condiment and yet is so simple to make as it only requires two ingredients: oil and egg yolks. Other flavourings help, obviously, like mustard, white wine vinegar, salt and pepper, but they are not mandatory.
If you are simply looking for something quick and easy from the shops, then Hellman’s is pretty tasty and there are a few good organic options out there which have a nice creaminess and tang. However, when you get into the ‘reduced-fat’ territory then, for me, the game is up. I don’t understand how ‘low fat’, ‘reduced fat’, ‘nonfat’ or anything else can constitute anything like real mayonnaise. Don’t even mention salad cream!
Make sure all of the ingredients are the same temperature before you set about combining them as it helps the emulsification process (take the eggs out of the fridge around an hour before you start).
- 2 egg yolks
- 1 tsp mustard
- A few drops of white wine vinegar
- 250ml olive oil
- salt and pepper
- Separate the egg yolks from the egg whites and save the whites in a suitable fridge container.
- Place the egg yolks in a large, clean bowl and add the mustard and vinegar.
- Blend the mixture together using a whisk.
- Add a very small amount of the oil and whisk until it’s well blended in.
- Continue to add small amounts of oil and whisk rapidly until the sauce thickens and emulsifies. This will take a few minutes.
- When you reach a thick consistency the mayonnaise is ready (If it is too thick you can thin the it by adding a drop of warm water).
- Add salt and pepper to taste
Great alternative recipes:
- For tartare sauce, add some chopped gherkins, capers, dill and a squeeze of lemon. Add this to your fish and chips, vegetables, potato salad, or spoon it onto your scrambled eggs in the morning.