Return to listing

Home-made Mayonnaise

Home-made mayonnaise made by the traditional method is unbeatable. 


First a couple of tips: (a) use a small basin with a narrow base – a 1 pint (570 ml) pudding basin is ideal, and (b) place the basin on a damp tea towel, so it will remain steady and leave you two hands free, one to drip the oil, the other to hold the beater.

 
 

This recipe first appeared in Sainsbury’s Magazine

Method

First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, add 1 drop of oil to the egg mixture and whisk this in.


However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won't take all day, because after a few minutes – once you've added several drops of oil – the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add a teaspoon of vinegar, which will thin the mixture down.

Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you'd like the mayonnaise to be a bit lighter, at this stage add 2 tablespoons of boiling water and whisk it in.

Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don't despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened.

The mayonnaise should be stored in a screw-top jar in the bottom of the fridge, but for no longer than a week.

Note: this recipe contains raw eggs.

 

Return to Homepage
Have you looked at the Delia Online Cookery School
 
 

Related recipes

Chicken Salad with Tarragon and Grapes Serves 4-6

Chicken Salad with Tarragon and Grapes

This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.

 
 

 

 




 
Forums
Popular topic		 Latest post
Ask Lindsey... How are the textures different?
18 Jun 2013 16:08
Coffee Break Ice Cream
18 Jun 2013 22:35
Food and travel Rhine Cruise
14 Jun 2013 12:16
Ingredients minced chicken
22 May 2013 17:16
Can Anyone Help? Joli Snacks
18 Jun 2013 21:54
Books The Universe vs Alex Woods
11 Jun 2013 21:44
Equipment Electric range-cookers
18 Jun 2013 12:53
Gardening Kidney Beans
17 Jun 2013 08:56
 
NetObserver
CMS solutions by REDtechnology.com