Homemade Mayonnaise

Homemade mayonnaise. Its one of those accompaniments that is so easy to just buy from the shops. I cant lie as I do have some in the fridge however I will say that ever since I could make mayonnaise, when I get the opportunity I will always make some.

Having it on the side for your BBQ when your friends come over or our family favourite of using up left over lamb to make lamb wraps with crunchy slaw. The sharpness that it brings cannot be compared to shop bought mayonnaise and the homemade kind really does bring out the best of the dish your making.

One good thing, it can also be the base to upscale to whatever fills that creative catering mind. Add some capers, gherkins and parsley and you have tartare sauce, spice it up by adding some pickled jalapenos or sweet chilli sauce to heighten a burger. The list is endless.

This version uses the food processor method, as sometimes my family table does not have the time for me to do it in a bowl (traditionally). That extra couple of minutes really do count when getting dinner on the table for my hungry kids.

Get making and really taste the difference and you won’t turn back, I promise.

Homemade Mayonnaise

Delightful homemade mayonnaise to liven up your sandwich of the day.

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Prep Time 2 mins

Total Time 12 mins

Ingredients

  

• 3 Egg yolks
• 1 tsp. Dijon mustard
• 250 ml Rapeseed Oil
• 1 tsp. Vinegar
• ½ lemon juiced
• Salt and Pepper

Instructions

 

• Place the egg yolks, mustard and a pinch of salt in to your food processor.
• Whizz together and slowly add the oil. This is the most important part to the making of mayonnaise, even if you don’t cheat by using the food processor. Adding the oil too quickly will make the eggs split.
• Once half of the oil has been added then you could increase the stream of oil until wholly incorporated. The mayonnaise will be thick with a lovely light yellowy colour. At this point I add to a bowl and whisk in the lemon juice and vinegar. This will bring the consistency down slightly. By mixing in a bowl rather than continuing in the processor allows adding more lemon, vinegar or salt and pepper as you feel adequate to your taste.
• I normally use part for the dish that it’s used for and keep the remaining in a clean jar. It will keep in the fridge for up to a week.
• Serve with your favourite sandwich or wrap.