Home-made Mayonnaise

Published on 25 April 2020 | In | By
    • Prep Time
    • Minutes
    • Yield
    • 4

Yes, I agree, it’s much easier to just buy mayo, but even the best mayo on the shelves cannot compare to this home-made recipe, and it’s really easy.  I do have store-bought mayo in the cupboard for day to day use, but when I want something special, then I make this recipe.  It works really well with my “Thrice Cooked Best “Fries” (recipe here).

RECIPE TIP: It is easier to make this recipe if you have an electric whisk as you need to drizzle the oil whilst whisking.

 

Ingredients

  • 2 Egg yolks at room temperature
  • 1 Tbsp strong, smooth Dijon mustard
  • 250ml Rice oil (or groundnut oil)
  • 2 Tbsp white wine Vinegar (or fresh lemon juice)
  • Salt and White pepper to taste
  • 2 Egg yolks at room temperature
  • 1 Tbsp strong, smooth Dijon mustard
  • 250ml Rice oil (or groundnut oil)
  • 2 Tbsp white wine Vinegar (or fresh lemon juice)
  • Salt and White pepper to taste
  • 2 Egg yolks at room temperature
  • 1 Tbsp strong, smooth Dijon mustard
  • 250ml Rice oil (or groundnut oil)
  • 2 Tbsp white wine Vinegar (or fresh lemon juice)
  • Salt and White pepper to taste

Instructions

  1. Whisk together the egg yolks, mustard, salt and pepper.
  2. Whilst whisking, drizzle the oil into the mixture.
  3. As the mixture thickens pour the oil in a steady stream, whisking continuously.
  4. When the oil is completely incorporated, whisk rapidly for another 30 seconds.
  5. Now add the vinegar, and whisk well to incorporate the acid. You can add more vinegar or lemon if you prefer a more tangy mayo.
  6. Check for seasoning and serve.
  7. Whisk together the egg yolks, mustard, salt and pepper.
  8. Whilst whisking, drizzle the oil into the mixture.
  9. As the mixture thickens pour the oil in a steady stream, whisking continuously.
  10. When the oil is completely incorporated, whisk rapidly for another 30 seconds.
  11. Now add the vinegar, and whisk well to incorporate the acid. You can add more vinegar or lemon if you prefer a more tangy mayo.
  12. Check for seasoning and serve.
  13. Whisk together the egg yolks, mustard, salt and pepper.
  14. Whilst whisking, drizzle the oil into the mixture.
  15. As the mixture thickens pour the oil in a steady stream, whisking continuously.
  16. When the oil is completely incorporated, whisk rapidly for another 30 seconds.
  17. Now add the vinegar, and whisk well to incorporate the acid. You can add more vinegar or lemon if you prefer a more tangy mayo.
  18. Check for seasoning and serve.