Mayonnaise

Mayonnaise

By
From
Margaret Fulton Favourites
Makes
1 cup
Photographer
Tanya Zouev and Armelle Habib

When I discovered the recipe for proper French mayonnaise there was no going back and I included it in my first cookbook in the late 1960s. With its sumptuous texture and fresh, subtle flavour, it takes only about 10 minutes to make by hand once you’ve mastered the technique and is faster still with a food processor.

Ingredients

Quantity Ingredient
2 egg yolks
1/2 teaspoon salt
A pinch freshly ground black pepper
1 teaspoon dijon mustard
or 1/2 teaspoon dry mustard
2 teaspoons white wine vinegar or lemon juice
3/4 cup light olive oil or rice bran oil
1/4 cup extra-virgin olive oil

Method

  1. Ensure all ingredients are at room temperature. Warm the eggs and oil in hot water if they are cold. Rinse a mixing bowl with hot water, dry it and wrap a damp cloth around the base to keep it steady.
  2. Place the egg yolks, salt, pepper, mustard and 1 teaspoon of the vinegar or lemon juice in the bowl and beat with a wire whisk or hand-held blender to combine. When the mixture is thick, begin to add the oil, drop by drop, whisking constantly and incorporating thoroughly before adding the next drop. As the mixture thickens, the oil flow can be increased to a steady thin stream, but you must keep beating constantly. When all the oil is incorporated, including the extra-virgin olive oil, beat in the remaining vinegar or lemon juice. Store in a cool place, covered.

Mayonnaise made in a food processor or blender

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place a whole egg, seasonings and 1 teaspoon of the vinegar or lemon juice in the bowl of a food processor and blend for a few seconds. With the motor running, add 1 cup of oil gradually, ensuring that each addition has been blended before adding more. When all the oil has been incorporated, add the remaining vinegar or lemon juice.

Lime mayonnaise

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Add the juice of 1 lime and a little of the grated rind in place of the vinegar or lemon juice. Try adding chopped coriander when serving with seafood.

Sesame mayonnaise

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Instead of the extra-virgin olive oil, use rice bran oil or a light olive oil and add a few drops of sesame oil and a tablespoon of lightly ground toasted sesame seeds. This mayonnaise is great with chicken or seafood salads.

Garlic mayonnaise (aïoli)

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. This is one of the best-loved sauces of France. Crush 3 or 4 cloves of garlic to a paste with a little salt (this can be done with the flat of a knife blade on a chopping board). Transfer to a bowl. Add the 2 egg yolks and seasonings as for the basic recipe. Alternatively, if making in a food processor add the garlic with the egg and proceed with the recipe. Serve with poached chicken, fish or raw vegetables.

Tip

  • If the mayonnaise refuses to thicken, or if it curdles, take a clean, warmed bowl and beat an egg yolk with 1⁄2 teaspoon each of salt and vinegar, then gradually beat in the curdled mayonnaise, very slowly at first, then more quickly.
Tags:
Margaret
Fulton
Favourites
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