Once you start making your own mayonnaise and realise just how simple and tasty it is, you won’t be interested in the preservative-laden shop-bought options anymore.
I recently did some experimenting with making aioli and adding a variety of flavours which led into making this very quick and easy mayonnaise.
Aioli is wonderful, a bit richer and uses olive oil, but nothing beats a good homemade mayonnaise to have on hand for sandwiches.
I have added a lot of flavour to this recipe, but you can just adjust it however you like. I quite like a bit of zing, so used red wine vinegar and lemon juice. You could use all vinegar or all lemon. There are no rules.
- 2 egg yolks (free range and very fresh eggs)
- 2 T red wine vinegar
- 1 T lemon juice
- 2 t Dijon mustard
- 1 t salt
- 3 cloves of garlic crushed (totally optional)
- a pinch or 2 of sugar
- black pepper (as much as you like)
- 500ml / 2 cups of canola oil
- In the food processor briefly blend the eggs, vinegar, lemon, garlic, sugar and mustard.
- With the blade running slowly add the canola oil in a slow stream until it has all emulsified.
- Check the taste and add the salt and pepper and any other seasoning you may like.
- If it is very thick add a tablespoon or 2 of warm water to thin it down.
- Store in a sterilised jar in the fridge until you need it.
- Bear in mind that you are using fresh eggs so the life span will be shorter than store bought mayonnaise which is filled with preservatives. I found it easier to make this quantity vs a half batch, so needed to give some of it away as a gift.
Once you have your base mayonnaise the world is your flavour oyster and all the same options I used in my aiolis would work really well with this. I am especially partial to smoked spices and my smoked red pepper stirred through this is quite lovely.
Use your mayonnaise to make dips like my all-time-favourite dip with creme raiche and spring onions which can be found buried in this blog post. Or make these fabulous potato salads:
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