Home-made mayo is ridiculously simple to make and so much creamier and tastier than anything you will ever buy from a jar. It does have a shorter shelf life than most processed mayos, but you will find endless excuses to use up this yummy mayonnaise. I usually make ranch dressings, Marie rose and the tastiest cheesy toasties with mine. You can also make variations of this mayo by adding fresh garlic to create a great garlic mayo or a few gherkins, capers and oilves to make a tartare sauce. All you need is a few simple ingredients and the best quality free range eggs you can get your hands on. Give it a try and I promise, you’ll never look back.
Here’s how:
– 1 free range egg
– 2 teaspoons of dijon mustard
– 2 teaspoons of white wine vinegar
– 1/2 teaspoon of salt
– 250 ml of vegetable oil
Place the egg, mustard, vinegar, and salt in a food processor and power the mixer on at medium speed. While the machine is still working, slowly trickle the vegetable oil into the mixture until all the oil is added. You should now have a thick white mayonnaise. You can also make it by hand if you don’t have a food processor. Place the egg, mustard, vinegar, and salt in a medium sized bowl. Whisk together and as you are whisking slowly dribble the oil into the bowl. The only way you could mess this recipe is up is by adding in all the oil too quickly and the mayo will split. So, make sure all the oil is incorporated first before adding the next drop of oil. It takes a while and you may have a sore arm by the time you are finished, but the process is the same.
