If you’ve never had a go at making your own mayonnaise I highly recommend it! Not only is it easy to make, it also tastes delicious and is a lot healthier than any mayonnaise you can buy in the supermarket.
To make your own mayonnaise all you need are 3 key ingredients; egg yolks, olive oil and vinegar or lemon juice. Next time you’re at the shops have a look at the ingredients listed on a jar of mayonnaise, it will look a little like this; soybean oil, corn syrup, whole egg, water, canola oil, vinegar, salt, lemon juice, white mustard, rosemary and paprika.
The last 6 ingredients of this mayonnaise are absolutely fine. But its the soybean oil, corn syrup and canola oil I have a big problem with. Soybean oil and canola oil are really high in unstable polyunsaturated fatty acids which contribute to inflammation in the body. The corn syrup is just a sneaky way for the manufacturer to sneak sugar into their product, which is the last thing you need in mayonnaise!
You can begin to see why I prefer to make my own mayonnaise instead. All it takes is about 10 minutes and you’ll have a stash of home made mayonnaise in your fridge!
Let’s get started….
What you’ll need:
2 egg yolks (they must be at room temperature)
1 tablespoon of dijon mustard
2 tablespoons of white wine vinegar
salt and pepper
160mls of light olive oil*
How to put this all together:
- To a blender add the egg yolks, dijon mustard, vinegar and seasoning.
- Blend for a couple of minutes until it has completely combined and light in colour.
- You now want to add a small amount of olive oil, just a splash, and continue blending.
- Once the olive oil has been combined add another small amount of olive oil and continue to blend.
- You want to continue doing this until you have added all of the olive oil. The key here is to make sure you add the olive oil very slowly and gradually, I cannot emphasize this enough. If you don’t you won’t end up with a thick and creamy mayonnaise, instead it will be runny and watery.
This mayonnaise will keep in an air tight container for quite some time. Check the expiry date of your eggs and write this on your jar or container as this is how long your mayonnaise will last.
Once you’ve made your mayonnaise you can pretty much add whatever flavouring to it that you like.
* In the above picture I added some chopped chives
* You could add some garlic for a lovely garlic mayonnaise
* You could add some sweet paprika and chilli to give it a bit of a kick and serve with some grilled chicken.
* Or you could turn it into a tartare sauce with some chopped gherkins, capers and dill.
* It is very important that you use light olive oil as the flavour is light and mild. If you use an extra virgin olive oil the flavour will be incredibly intense and strong. You can also use other oils, like macadamia oil or avocado oil.
Happy sprouting, baking and cooking!