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!
- 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
Start by whisking the egg yolk in a bowl. Then slowly dribble half the oil into the yolk while whisking for 5 minutes.
After 5 minutes of whisking the yolk and oil, add the vinegar and whisk again until combined. This will thin out eh mixture slightly.
Continue to dribble in the remaining oil while whisking for another 5 minutes. Add the salt and mustard before a final whisk together.
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.