I recently had the predicament that I needed mayonnaise but had none in the fridge (or cupboard). Because of a craving for a BLT, I had just arrived home for lunch having stopped off at our local Co-Op Food Store for the bacon and a teacake. Once I was cooking the bacon and slicing the teacake it became apparent that we were missing mayonnaise. What was I to do?
Make my own was the answer. I knew the basics – egg yolks and oil so I set about making mayonnaise for the very first time. As I wasn’t sure of success I stuck to making a small batch using a single egg yolk. You can scale this recipe up quite easily to make a larger batch. Once made, I am reliably informed by the Internet that it will keep in the fridge for a week. It won’t last a week in our house!
Simple Mayonnaise
Ingredients
- 1 large egg yolk
- 1 cup (238ml) oil (I used rapesead oil)
- 1/2 tbsp cider vinegar (or white wine vinegar)
- 1/2 tsp English mustard
- a pinch of salt
Instructions
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Start by whisking the egg yolk in a bowl. Then slowly dribble half the oil into the yolk while whisking for 5 minutes.
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After 5 minutes of whisking the yolk and oil, add the vinegar and whisk again until combined. This will thin out eh mixture slightly.
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Continue to dribble in the remaining oil while whisking for another 5 minutes. Add the salt and mustard before a final whisk together.
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Transfer to a clean, sterile storage container and keep in the fridge for up to 1 week.
Have you ever made your own mayonnaise? Do you have any tips of flavouring advise? Let me know in the comments.
Thanks for reading.
Dave
