Saturday, 8 October 2011

How To - Make Mayonnaise

There are some things you buy premade for their taste:difficulty ratio (like buying premade Indian from Passage Foods because it tastes amazing and is not as easy to cook at home) or for their taste:time ratio (like pasta - it takes a long time and you can buy good quality dry pasta for $1).  However mayonnaise is something that should always be homemade as it is superior in EVERY way. If you have not experienced homemade mayonnaise, you must - words can not describe how amazing it is!  Not to mention it is free from all the sugar and preservative you'll find in the store bought varieties.  

Ingredients - makes about 1.5 cups
3 egg yolks
250mL light olive oil
1-2 tbs lemon juice
1-2 tsp dijon mustard
salt to season

Step 1 - Place yolks, 1 tbs lemon juice, 1 tsp dijon mustard and about 1/4 tsp salt in a bowl.  Using the whisk attachment of a stick mixer, whisk for 2-3 minutes until pale, frothy and doubled in volume.  
Step 2 - Continue whisking and add the oil in a very slow and steady stream. It should take about 5 minutes to add all the oil. Stop every minute or so to scrape down the sides with a spatula.
Step 3 - Mayonnaise should be thick, glossy and an off white colour. Taste for seasoning and add more lemon juice, mustard and salt as required.  Whisk to combine.
Step 4 - Transfer to a sterilised jar and cover with cling wrap before placing lid on top. Refrigerate for up to 1 week (but I doubt it'll last that long!)


There are a multitude of flavourings that can be added to the mayonnaise including roast garlic (for aioli), lemon or lime rind, pepper, wholegrain mustard, anchovies, capers, gherkin, herbs, tabasco sauce and paprika - all in various quantities and combinations.

A food processor can be used to make mayonnaise.  Preparation times will vary.  

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