Homemade Mayonnaise is easy with a food processor or blender and some patience.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Accompaniment
Cuisine: French
Servings: 550ml
Author: Susie@Everyday Cooks
Ingredients
2eggs,at room temperature
500mlolive oil,at room temperature
4teaspoonswhite wine vinegar(20ml)
1teaspoonmustard,rounded teaspoon (10ml)
Salt
Pepper
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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 time
Add about ½ 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 ½ 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 1-3 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
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.