Mayonnaise is something you can easily make yourself by hand, it’s great on sandwiches,
salads, and as a base to a verity of different sauces.
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To make this mayonnaise there are a couple ways to do it, by hand which is how I’m
going to show you or with a stick blender.
Both are incredibly easy so if you have a stick blender you can use that or not, all
you need is a bowl and a whisk.
In a medium sized bowl seperate one egg, placing the yolk in the bowl and setting the white
to the side.
We’re not using the white in this recipe so keep it in the fridge or it can even be
frozen for use later.
You’ll see many recipes using the whole egg but this isn’t necessary.
Mayonnaise is an emulsification of the oil and egg yolk, the white doesn’t play any
part in this.
To the egg yolk we’re also going to add about a tablespoon of dijon mustard and a
teaspoon of white vinegar.
Both of these ingredients play different rolls here, both for flavour, but the mustard is
also going to act as a stabiliser, basically keeping the mayonnaise in a stable condition.
The vinegar helps the egg yolk with emulsification, so it’s able to emulsify more oil which
is what makes a mayonnaise.
Give all of these ingredients a very good whisk until they are well combined.
If you would like the full recipe for this Mayonnaise it will be on my website as well
as the full ingredients listed in the information box below.
We’re going to be whisking with one hand here so we need the bowl to stay in place.
Take a tea towel and fold it up, placing it underneath your mixing bowl so it has something
to grip on to.
Take your oil and slowly start to stream it in or add a small amount at a time, whisking
well in between each addition, whichever way you find works best.
We’re going to continue this process until all of the oil has been incorporated.
It’s up to you what kind of oil you would like to use here.
The general rule for mayonnaise is to use something that doesn’t have a strong flavour
like olive oil as it will come through in the finished mayonnaise.
Popular oils that work well are grapeseed, vegetable or canola.
While your adding the oil and whisking, your mayonnaise will become thicker and paler in
colour.
What is basically happening here is the we’re trying to combine oil and water together.
If you would usually add oil and water together, the oil will always raise to the top, separating
completely from the water.
To stop this happening, egg yolks contain certain properties that allow it to emulsify
with the oil, binding the ingredients together to create a smooth and thick sauce.
Continue whisking and slowly adding your oil until you are left with a pale thick sauce
that represents a mayonnaise.
You may notice your mayonnaise is a little more creaminess in colour than what you buy.
This colour all has to do with the egg yolks so if they are deeper in shade like mine you
will have a more creamy coloured mayo.
If your egg yolks are more yellowy the mayo will be paler.
It will taste pretty bland at this stage so we need to add seasonings and optional flavourings.
Start by adding the juice of half a lemon, for some freshness and tang.
Give it a good whisk to combine and have a quick taste.
For a regular mayo you’ll just need to season with a good pinch of salt but you can also
turn this into a variety of different sauces, spreads or dressings.
The most popular would have to be aioli which is the addition of garlic.
For this you can either use roasted garlic, crushed garlic or even garlic powder.
Your mayonnaise will keep in an airtight container in the fridge for about two weeks.
Let me know if your going to try this recipe, and leave any questions you have in the comments
below.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my next
video.