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Homemade Mayonnaise


mayonnaise 2
Two decent egg yolks (those new Organic Eggs we now sell in the shop are BRILLIANT for this), a big cup of Plain, non-tasting Vegetable or Peanut Oil, 1 Tbsp French Dijon Mustard, 2 Tbsps of White Wine Vinegar, Salt and Pepper.
TIP: DO NOT USE VIRGIN OLIVE OIL OR INDEED ANY OLIVE OIL as it gives the Mayo a funny taste.

METHODIn a non-reactive bowl (best using plastic or ceramic), place the egg yolks (save the whites for a Pavlova), the Mustard, and the Vinegar, and whisk with as big a whisk as you have to mix it all together. It's a myth about the eggs having to be at room temperature by the way.

This next step is crucial...as you need to create an emulsion and therefore you need to drizzle a small amount of oil into the mix, whisking hard as you go to get that emulsion going. The emulsion is the creamy coming together of the oil and the egg yolk, and if you pour too much oil in at the beginning then the yolk and oil will not combine properly leaving the mix too thin and runny. Don't worry if the emulsion is too thin at the start...just keep slowly adding the oil in a thin stream, whisking hard all the time, and the Mayonnaise will slowly thicken. You need to have a consistency that will leave the back of a spoon (or the whisk) still well coated with the Mayonnaise when you lift it out of the bowl. Once you have this consistency the Mayonnaise is made, and you then taste and season it to suit...this may mean more vinegar, and more or less salt and black pepper to suit you own taste.

At this point I normally keep half the Mayonnaise in one jar as plain, and the other half I add whatever flavour I am wanting to do..which for me is normally garlic.

So these are some easy variations for you:-
GARLIC MAYONNAISE: peel 2 or 3 garlic cloves and crush to a paste in a pestle and mortar with some rock salt (this acts as an abrasive and soon breaks down the garlic into a paste). When you have your paste add it to the mayo and mix it in well...adjust the Mayo to suit.
TIP: If you don't want pungent garlic Mayo with garlic burps all day long, then place the cut garlic into a glass of boiled water and let it sit for a few minutes before turning into a paste. This leaves the garlic taste, but takes away the pungent nature of it.

Basil Mayonniase: again, in a pestle and mortar with some rock salt, crush some basil leaves until you have a paste and add to the Mayo:

Mustard Mayonnaise: add some Hot English Mustard to the finished Mayo (about 2 Tsps).

Chilli Mayonnaise: add some Sambal Oleck or Chilli Sauce to the finished Mayo

Other variations that I have toyed with over the years, are adding Creamy Blue Cheese, and of course another favourite is WASABI, just thrown in as much Wasabi paste as you would like to bear. I've  also thrown in Tomato Paste and Paprika for a red Mayo.

USES: Mayonnaise has literally LOADS of uses. Apart from the obvious ones on sandwiches instead of butter, you may like to try the following:-
-Garlic Mayo with your BBQ Prawns
-Any Mayo mixed in to Risottos, Paellas or Rice Dishes
-With Hot Chips (this is a MUST in our house)
-As a salad dressing
-To make a Potato Salad
-To make a Pasta Salad
-On BBQ chicken breast or pork loin steaks
-As a dip with thinly cut raw veggies.

I could bang on, but I'm sure you get the picture and have your own ideas anyway..