Mayonnaise takes less than 10 minutes to make at home, and it tastes so much better than most of the brands at the store. Mayonnaise is incredibly easy to make, so it’s one of those things where if you care enough about the flavor and health factor, making it yourself becomes worthwhile.
To get started, add a neutral oil, one egg, ground mustard, and salt to the bowl of a food processor. Process the ingredients for about 30 seconds, until combined and pale yellow, the liquid will be quite thin.
Next, with the food processor running, slowly drizzle in an additional cup of oil: You want to do this slowly, over the course of about 60-90 seconds. This makes the mayonnaise creamier and thicker. As you incorporate the oil, you’ll see it get thicker and thicker
- 2 large egg yolks
- 1 clove garlic, crushed
- 1 heaped teaspoon powdered mustard
- 1 level teaspoon salt
- freshly milled black pepper
- 150ml groundnut oil
- 125ml extra virgin olive oil
- 1 dessertspoon white wine vinegar
- First of all, put the egg yolks into the basin, add the crushed garlic, salt, freshly milled black pepper, and the mustard powder.
- Mix all of these together well with the whisk, then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, add 1 drop of oil to the egg mixture and whisk this in.
- Once you’ve added about half of the groundnut oil – the mixture will begin to thicken and go very stiff and lumpy.
- When it gets to this stage you need to add a dessertspoon of vinegar, which will loosen the mixture. Now you can add the remaining groundnut oil in larger drops.
- Begin pouring the olive oil in a very, very thin but steady stream, keeping the beaters going all the time.
- When all the oil has been added, taste and adds more salt and pepper and vinegar if it needs it. If you’d like the mayonnaise to be a bit lighter, at this stage add 1 tablespoon of boiled water and whisk it in.
- Mayonnaise only curdles when you add the oil too quickly at the beginning. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened.
- The mayonnaise can be stored in a screw-top jar in the bottom of the fridge, but for no longer than a week.