Mayonnaise
creamy & no nasties
Mayonnaise is a creamy condiment made from emulsifying egg yolks, oil, and vinegar or lemon juice. Its rich texture and tangy flavour make it a versatile addition to sandwiches, salads, and dips.
Since the 17th century, mayonnaise has since become a staple in kitchens worldwide, often serving as a base for dressings and sauces. Whether slathered on a burger or blended into a potato salad, it adds a delightful richness to countless dishes!
1 min
7 min
METHOD
1. Begin by separating your egg yolks ensuring they are room temperature before mixing.
2. Measure out your mustard, vinegar, oil and lemon juice,
3. Once you have all ingredients bar your oil in the processor place on the lid and on a slow speed mix the ingredients for approx. 1 minute. After you see the mixture go a little pale increase the speed slightly
4. Add 1 tablespoon of oil. After 30 seconds add another 1 tablespoon of oil and 30 seconds after that increase the speed slightly to a medium high speed. Now you can slowly add a steady stream of oil.
5. Once you are about halfway done adding the oil you can increase the speed to high and slowly add the rest of the oil.
Once you have combined all the oil this would have taken you to approx. 7 minutes scrape down the sides of the drum and blitz on high for a further 30 second to 1 minute.
Congratulations you have made mayonnaise. Your fresh mayonnaise will last in an airtight container in the refrigerator for up to a week.
TIP: If you have a food processor with a build in scale you can measure add all the ingredients onto the processor directly, don’t add the oil just yet.
Groceries
NOTE: If using a food processor there is no need to chop your garlic as you will be blending for upwards of 7 minutes, this will be sufficient time to blitz the garlic.
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