Mayonnaise

Mayonnaise

By
From
The Tivoli Road Baker
Makes
300 g
Photographer
Bonnie Savage and Alan Benson

Mayonnaise is very easy to make, as long as you are patient and add the oil very slowly. You’re creating an emulsion, so you can’t pour it in too slowly, but if you add it too fast it will split. Mayonnaise can be made by hand, using a whisk, although the time taken to pour in the oil means you’ll need to have strong arms and determination! An easier option is to make it in a food processor or stand mixer fitted with the whisk attachment.

Ingredients

Quantity Ingredient
2 large egg yolks
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
sea salt, to taste
250g extra-Œvirgin olive oil

Method

  1. Whisk together the yolks, mustard, lemon juice, vinegar and a pinch of salt until the mixture forms a smooth paste.
  2. Continue mixing at high speed, and very slowly pour in the oil. The mixture will start to emulsify. Once you are happy that this is under control you can slightly increase the speed of pouring.
  3. Once the oil is incorporated and you have a smooth emulsion, season to taste and set aside until you’re ready to use. Mayonnaise will last for a couple of weeks in the fridge in a sealed container or sterilised jar.

Bakery notes

  • If you find extra virgin olive oil too strong in mayonnaise, use half vegetable oil to soften the flavour. Ensure all of your ingredients are at room temperature before you start.

    To make mustard mayonnaise, add 55 g (2 oz) seeded mustard to your finished mayonnaise and mix well to combine. To make aioli, add a clove of minced garlic to your finished mayonnaise and mix well to combine.

    If you like a creamier consistency, add a couple of tablespoons of water halfway through the emulsifying process, then continue whisking.
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