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Fresh mayo - Lemain's 're-invent the wheel' sort

Submitted by Lemain 10 November 2010

For those who don't have stick blenders or, like me, can't get on with them, this is a recipe for fresh mayo using an electric hand blender (two whisk sort) really is easy but I am going to discuss some help people to remember becaus



2 large egg yolks -- cut back other ingedients if small
1 teaspoon made yellow dijon mustard or made Coleman's
1 teaspoon of fine table salt - may want to adjust saltiness later to taste
Black pepper -- fine ground from a bottle is best, half a teaspoon
275ml oil -- groundnut is best as neutral or see below....


Oil -- groundnut is neutral to most UK/US palates.  Sunflower and very light olive -- NOT extra virgin -- will work but you need to let the flavours mellow in the fridge (24 hours plus).

Separate the eggs.  Take care not to let ANY yolk, not even a microscopic amount, into the white if you want to make meringue -- the whites freeze well in a glass jar

Put the yolks, mustard, vinegar, salt and pepper into a bowl and whisk with a two-whisk handheld electric beater until well and truly beaten.  Give it about 30 seconds on full power (30 seconds feels like an eternity, look at your watch or count to 30, this does need to be well-beaten).  In small quantities this is not easy in a Kenwood Chef, better with the handheld and not a food processor (can be done in a food processor but you will need to ask others for advice on that)

Now you need to dribble in the oil slowly or it will curdle.  If it does there are remedies -- google or search this site.  If you do it this way it won't curdle.

With the oil either in a clean bottle (pre-measured amount) or in a jug with a beak that doesn't drip everywhere, pour about a dessertspoon of oil onto the fast moving whisks.  This splatters the oil everywhere and approximates to addind 'drip by drip'.  Keep doing that and soon the mix will look something more like mayo and at that stage you can be more gung-ho with the oil -- but still always pour it over the whisks, not into the mayo.

When all the oil has been incorporated turn off the whisk and have a taste.  Oil -- it might taste a bit oily.  That will mellow after a day or so in the fridge, but if you used groundnut you should be fine.  Try to use the various parts of your tongue and palate to judge how salty (tip of tongue) and acid (palate and further back) and oily it is.  At this stage you need to concentrate on judging saltiness and acid.  This will mellow and combine in the fridge.  If you want more salt and/or vinegar, combine those in a small glass, a tablespoon of vinegar would be rather too much for most tastes -- ideally wait for the salt to dissolve in the vinegar, then with the whisk on full speed, incorporate the vinegar/salt and beat well for a good 15 seconds.  Keep the mayo and mixer under cover (cling film) if you are fiddling around during this time -- you do not want dust and dirt getting into it or it won't keep well and can even let bacteria land in it.

Variations -- flavours.  Very light garlic, rub a halved clove around the mixing bowl before starting but unless this is a garlic dressing, remove the clove after rubbing.  A drop of sesame oil in the main oil gives a rich nutty flavour -- half a teaspoon to a teaspoon is more than enough.  You can add much more vinegar to get a more salad-creamy dressing, dribble in on full power after the first tasting and be careful not to overdo it.  EV olive oil is great if you love EV olive oil.  Not everyone does, and I don't in my mayo so I don't use it for that.

Tasting and judging your mayo -- Two ways.  Put a half teaspoon on your (washed!) hand, on the top side, between the thumb and first finger.  Let it reach blood temperature then lick it off.  The same technique is used by professional honey judges -- ideal and works well for mayo.  The other way is to break a bit of bread and put some on that.  Sticking your finger in the mayo or just licking the spoon is not the best way.

Issues -- Raw egg is a potential source of salmonella.  Don't give to invalids, the pregnant or very young infants.  You can get pasteurised egg but you'd be better off with bottled factory for the vulnerable.  Free range eggs are potentially a bigger concern than battery and your own (or friends') eggs even more so because most battery and commercial free range hens are salmonella tested.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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