Mayonnaise
Making your own mayonnaise is quick, easy and budget friendly. You can control what goes into it. Say goodbye to preservatives and sugar.
Ingredients
2 egg yolks
5ml Dijon mustard
30ml lemon juice
310ml sunflower oil
5ml Dijon mustard
30ml lemon juice
310ml sunflower oil
Method
Blitz or beat all the ingredients except the oil until combined.
Slowly add the oil in a steady stream, while beating, until all the oil is incorporated. It should be a thick, emulsified consistency with a cream colour. Season with salt.
Slowly add the oil in a steady stream, while beating, until all the oil is incorporated. It should be a thick, emulsified consistency with a cream colour. Season with salt.
Note
An emulsion is formed when two liquids that would normally not mix (like oil and water) are whisked together to combine. Mayonnaise is a stable emulsion that won’t separate.
Tips
The trick is to add the oil slowly at first, while constantly beating. If you add the oil too quickly, your emulsion will break.
If the emulsion breaks, add another egg yolk and beat quickly to try and save it.
Add a tablespoon or two of cold water to thin the mayo to your liking.
Store in an airtight container in the fridge for up to 2 weeks.
If the emulsion breaks, add another egg yolk and beat quickly to try and save it.
Add a tablespoon or two of cold water to thin the mayo to your liking.
Store in an airtight container in the fridge for up to 2 weeks.
Variations
Curry mayo.
Add 5ml curry powder and 3ml ground cumin.
Add 5ml curry powder and 3ml ground cumin.
Aioli.
Use olive oil instead of sunflower oil and add 2 crushed garlic cloves.
Use olive oil instead of sunflower oil and add 2 crushed garlic cloves.
Chilli coriander mayo.
Add 15ml chilli sauce and small handful finely chopped coriander.
Add 15ml chilli sauce and small handful finely chopped coriander.
Please like & share
Follow & like Lynne's Contrived Kitchen
Follow & like Lynne's Contrived Kitchen
