Homemade mayo

Homemade mayo

By
From
Three Sisters Bake
Makes
enough to fill a standard-sized jam jar
Photographer
Helen Cathcart

I’m not going to lead you in a merry dance and claim that Hellman’s and Heinz don’t play a big part in my precious condiments shelf. I’m a good stones-throw away from being the domestic goddess who can live without jarred goods. But, when (a little) time allows it is SO worth making your own mayo. It is worlds apart from its shop-bought friend, and is the perfect accompaniment to seafood. Try the alternative flavourings below, which make it suitable for almost any meat or fish. Tiny baby steps towards domestic goddessry indeed. - Linsey

Ingredients

Quantity Ingredient
1 large egg yolk, at room temperature
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon caster sugar
1/2 tablespoon white wine vinegar
150ml vegetable oil and olive oil mixed, (half and half)

Method

  1. Put the egg yolk, mustard, seasoning, sugar and 1 teaspoon of the vinegar in the small bowl of a food processor, fitted with the small blade. Blend on the fast setting for two minutes, or until the mixture turns pale and smooth.
  2. Start to add the oil, a drop at a time, with the food processor still running. The mixture will get lighter in colour and become thick and silky.
  3. When you have added half of the oil, begin adding slightly more each time – a teaspoon at each addition (if you add it any quicker, the mixture will split).
  4. When all the oil has been added, stir to check the consistency. If it seems a little thick, add a teaspoon of hot water and pulse to combine. Continue to add hot water, a teaspoon at a time, until the mayonnaise has thinned down sufficiently. Now add the remaining vinegar and stir through with a spoon.
  5. Transfer the mayonnaise to a clean jar or airtight container and store in the fridge. As it contains no preservatives or additives, use within four days of making.

Optional added flavours

  • Fresh herbs and grated lemon zest – great with white fish

    Sun-dried tomatoes and fresh basil – perfect with simple roast chicken

    Capers and diced red onion – ideal as a dip for bread, crisps or crudité

    Fresh chipotle chillies and lime zest – see the recipe for Halloumi and Chipotle Mayo Mini Cornbread Sandwich

    Blue cheese and sautéed leek – perfect with barbecued steak
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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