I made my first mayo last night! And it was delicious. I used this recipe by Allegra McEvedy (’The Good Cook’, one of my favourite cookery books), though I added a handful of fresh basil instead of garlic. The resulting pale-green mayo went really well with our leftover roast chicken and cold new potatoes…
Ingredients
2 egg yolks
juice of 1/2 a lemon (I used a whole small lemon)
1 large garlic clove, finley chopped
1 teaspoon dijon mustard (smooth)
salt and pepper
150mls organic olive oil
150 mls organic deodorised sunflower oil
1 tablespoon lukewarm water
Blend or whisk yolks, lemon juice, garlic, mustard, salt and pepper. You want it pale yellow.
Very slowly add the combined oils, drizzling in and blending or whisking like mad. You want the mixture to emulsify or thicken as you go. When half the oil has been added, add you lukewarm water, and then continue to add oil a bit faster (you might be able to drop it all in at this point but I didn’t dare!)
Home made mayo lasts a ‘good fortnight’ in the fridge according to Allegra, though I think we’ll have this one eaten before then!
Problem-shooting: it the mixture begins to split, add some more warm water, just a few drops, which should re-emulsify it. If not, start again with a fresh egg yolk, and slowly blend the split stuff into it. If this fails, put it aside to add to mashed potatoes and buy a jar of ready-made!
Enjoy….posted by Hannah