Homemade Mayonnaise
Homemade Mayonnaise is easy with a food processor or blender and some patience.
Servings: 550 ml
Ingredients
- 2 eggs, at room temperature
- 500 ml olive oil, at room temperature
- 4 teaspoons white wine vinegar (20ml)
- 1 teaspoon mustard, rounded teaspoon (10ml)
- Salt
- Pepper
Instructions
- Put the eggs in the processor and turn it on. Let it run for 20-30 seconds to mix the egg wellLeave the processor running the whole time2 eggs,
- Add about ½ teaspoon of oil and let it combine well500 ml olive oil,
- 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 in500 ml olive oil,
- Scrape down the sides with a spatula and add the vinegar, mustard, pepper to taste and at least ½ teaspoon (2.5ml) salt4 teaspoons white wine vinegar, 1 teaspoon mustard,, Pepper, 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 1-3 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
Notes
Ingredients:
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.Variations:
- 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