Homemade Mayonnaise is easy with a food processor or blender and some patience.
- 2 eggs at room temperature
- 500ml olive oil at room temperature
- 4 teaspoons (20ml) white wine vinegar
- 1 rounded teaspoon (10ml) mustard
- Put the eggs in the processor and turn it on. Let it run for 20-30 seconds to mix the egg well
- Leave the processor running the whole time
- Add about 1/2 teaspoon of oil and let it combine well
- Add more oil a teaspoon (or slow drizzle) at a time with a pause between additions (but keep the machine running)
- Continue until all the oil is used up or until you see it sitting on the top and not mixing in
- Scrape down the sides with a spatula and add the vinegar, mustard, pepper to taste and at least 1/2 teaspoon (2.5ml) salt
- Process again
- Adjust seasoning if needed.
If the mayonnaise curdles:
- Tip everything into a jug as soon as you see it start to curdle
- Start again with 1 egg
- Repeat steps 1-2 above using the curdled mixture instead of fresh oil.
- Once the mixture is used up add extra oil to bring the total you have used to 700-750ml
- Continue as above, steps 3-5
Oil – The better the quality of the oil, the better the flavour of the mayonnaise. Eggs – For a richer mayonnaise, use 1 egg and 2 egg yolks. Reduce the oil to about 400ml.
- Prawn Cocktail Sauce – Add 1 teaspoon (5ml) tomato ketchup to each 20ml mayonnaise
- Coronation Chicken Sauce – Add 1 teaspoon (5ml) garam masala or curry powder, 1 heaped teaspoon (15ml) mango chutney and 5-10g sultanas to 100g mayonnaise
Quantity: If you have a small or mini processor, use half quantities. If the motor is not very powerful, leave longer between additions of oil and add very small quantities at a time.
- Category: Accompaniment
- Method: Food Processor
- Cuisine: French
Keywords: mayonnaise, dressing