Although there are many good shop bought mayonnaises there is great satisfaction to be gained from making your own. By tweaking the ingredients you can create amazing variations that will delight your taste buds and wow your friends. This recipe is a just a start, try adding things like garlic, chilli, anchovies, or herbs like dill, tarragon, chives or parsley work very well. The flavour can also be changed by using different mustards and trying using olive oil or ground nut oil, the possibilities are endless.
2 Egg Yolks
2 tsp Dijon Mustard
375ml Rapeseed Oil
A little Lemon Juice or a Splash of White Wine Vinegar
Salt and White Pepper
1. Sit a large bowl on a cloth to stop it moving. Put the egg yolks into the bowl with the Dijon mustard and a little seasoning and whisk well until smooth.
2. Gradually add the olive oil in a slow, steady stream, whisking all the time. You should have a smooth, quite thick mayonnaise that stands in peaks.
3. Add lemon juice to taste and briefly whisk.
4. If it's too thick, whisk in a few drops of warm water to let it down a bit.
Chef's hint - Should you add the oil too quickly and the mayonnaise splits you can rescue it by:
1. Placing two hardboiled egg yolks in a bowl and crush to a fine crumb.
2. Slowly drizzle the split mayonnaise onto the egg yolk whisking vigorously all the time. Keep this up until all the mayonnaise has been added and you should have a better looking result.
Once you have created some superb homemade mayonnaise (see our mayonnaise recipe) why not use this as a base for Marie Rose sauce. This is great served with fat juicy prawns, or as a dip served with crispy battered fish goujons. Fanny Cradock gave it it's now common name of Cocktail Sauce and worked wonders for the popularity of the great British prawn cocktail back in the 60s and 70s.
4 tbsp Homemade Mayonnaise
3 tbsp Good Quality Ketchup
A few drops of Worcestershire Sauce
A few drops of Tabasco Sauce (Optional)
This could not be simpler…just but the ingredients in a bowl and stir.