Fresh Mayonnaise

I always make mayonnaise fresh, even when at home, it is very cost effective and taste much better and there is a simple way to make it as I have stated below.

There is no need for Olive when making mayonnaise, canola or any regular oil is all you need.

Rule of thumb is 1 egg yolk will need up to 1 cup of oil, this will also depend on how thick you like your mayo, it will also depend on the size of the egg you are using.

These are my recipes.

Recipe 1-Classic Method

Ingredients-

2 Egg Yolks

Sea salt

White pepper

1/2 tsp Dijon Mustard

Lemon Juice

300ml Canola oil.

Method-

Place the yolk in a stainless bowl with the mustard, add a little lemon juice.

Whisk together to amalgamate.

Slowly add the oil. (ask a friend to assist you with this)

Once you have added about 4 tblsp of oil you will see the emulsification taking place and the thickening process begins, keep slowly adding oil until you get a nice thick mayonnaise.

Season to taste with salt and pepper.

If you prefer a thinner dressing, simply a little warm water or lemon juice.

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Recipe 2- Simple Method, quick also.

2 Whole eggs.

Sea salt

White pepper

1/2 tsp Dijon Mustard

Lemon Juice

300ml Canola oil.

Method-

Soft boil 2 whole eggs for 4 minutes. They need to be soft when peeled.

Place all ingredients in a blender including oil, and Blitz for one minutes, then scrape, check the seasoning and serve.

Told you it was easy!!!!

HAPPY COOKING!!!