Once you start making your own mayonnaise, and realise just how simple and tasty it is, you wont 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 home-made mayonnnaise 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.
This recipe makes about 2 cups:
- 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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