Although there are many good shop bought mayonnaises there is great satisfaction to be gained from making your own. 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.
- Dish Type: Sauce
- Serves: 2
- Preparation time: 5 mins
- Cooking time: 10 mins
- Difficulty: Very Easy
- Cuisine type: Sauces
- 380ml Rapeseed Oil
- 40ml Pasteurised Egg Yolk (or 2 Fresh Egg Yolks)
- 16g Dijon Mustard
- 6ml Splash of White Wine Vinegar or Lemon Juice
- Salt and Pepper (Seasoning)
- Sit a large bowl on a cloth to stop it moving around.
- Put the pasteurised egg yolk into the bowl with the mustard and white wine vinegar and whisk until smooth.
- Gradually add the oil in a slow steady stream, whisking all the time. Don't be too tempted to go too fast or add too much at one time, until it is emulsified, thick and stands in peaks.
- If it looks like it is getting too thick and may split, then add a little more vinegar, lemon juice or a touch of warm water to prevent that and then continue with the oil until consistency achieved.
- Season with salt and pepper to taste.
Nutrition per serving
- Per 100g 807cal / 3320kj
- Fat 88.7g
- Saturates 6.5g
- Carbs 0.4g
- Sugars 0.3g
- Protein 1.8g