Home Made Mayonnaise

Home Made Mayonnaise

It doesn't take much effort - about 10 minutes to produce a smooth, glossy and preservative free delicious mayonnaise, which can then be spiced up with garlic or herbs. The first part of making the mayonnaise can be a bit tricky, but if you follow the instructions carefully you shouldn't have any problems.

Ingredients

2 yolks
1 ½ teaspoons Dijon mustard
1 ½ teaspoons white wine vinegar

300 mls groundnut oil

¼  teaspoon salt

1 clove crushed garlic (optional)

2 teaspoons boiling water (optional)

Method

1. Whisk the yolks, mustard and vinegar together lightly in a large bowl.

2. Add one drop of oil to the yolk mixture and whisk it in well (easier with an electric whisk).

3. Keep adding one drop of oil at a time, making sure each drop is whisked in and blended well before adding the next drop.

4. After a few minutes the mixture will start to thicken, then you can add the oil a tablespoon at a time until all the oil has been added.

5. If you prefer the mayonnaise a bit lighter, add the 2 teaspoons of boiling water at the end, and if you want to make garlic mayonnaise add the crushed garlic as well.

Additional Information

It's best to use the mayonnaise as soon as it has been made as it contains raw egg; if not using it straight away keep it in the fridge in a clean airtight container or jar for 2 or 3 days at the most.