One of my very clever friends can make it whisking with a fork in a bowl, but I use technology. Before I had a stand mixer here in France I used a (very inexpensive) blender and it worked very well. Now I do use the whisk attachment on my Kenwood Chef and the mayonnaise is perfect, time, after time, after time.
I make it regularly here as we eat a great deal of fish and seafood. I find it keeps for up to five days if well covered in the fridge. We have never had it last longer then that, as it is rapidly used up.
The ingredients couldn't be simpler. Two organic free range egg yolks, a good dollop of Dijon mustard, olive oil and sunflower oil.
Mix together and viola!
Just remember to add the oil slowly at the beginning.
(NB I use two types of oil, because olive oil on its own can be overwhelming!)
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| A golden bowl of mayonnaise |
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| Simple ingredients |
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| Egg yolks and mustard (retain the egg whites for other cooking) |
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| Add the oil drop by drop |
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| I alternate the two oils, so the flavour is fine |
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| I love the eggy colour |
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| Just wonderful with our seafood |
I have been telling myself I want to get into the habit of making my own mayonnaise so this is very interesting - thanks for tip about the two types of oil.
ReplyDeleteThank you Sarah. I've decided this year to make far more of these sort of things as I think it must be healthier, without any additives. Some people prefer not to use olive oil at all, and I'm going to try a batch with rapeseed oil once I'm home, so I'll let you know how it goes.
ReplyDeleteOh ..how delightful!!! My mum used to make mayonnaise a lot when I was little...delicious!!! I now have eggs fresh from my best friends hens!!! I think I will make some this week end!!!!! Happy New Year!!!
ReplyDeleteThank you so much for this recipe, I was only talking about this today. I needed some Mayo and the cupboard was bare! If only I had read this earlier. This is bookmarked now and forever!
ReplyDeleteI wonder if no olive oil would work better for me, I really want to like home made mayo, but it always tastes far too rich so I rely on Hellmann's (see I am not a prober foodie, but I never have claimed to be)
ReplyDeleteHow lovely to have eggs from your own hens, you are lucky Miss Holly.
ReplyDeleteDenise, it is one of those things we all have the makings off, and superior to homemade.
Helen, try just sunflower oil or a mix of sunflower & rapeseed oil.
I'll experiment as well over the next week or so, let me know how you get on.