The first time l saw homemade mayonnaise being made, l was blown away. It literally took just a few seconds to make a mayonnaise that’s creamy, smooth and lightly tart.
Making my own mayonnaise always seemed daunting or just too laborious with all that whisking by hand. Once l was shown by a professional how easy it is to make using a stick blender, l have become slightly snobbish about store bought versions (although l’m sure they have their uses).
All you need is a stick blender and my simple instructions to create a really good mayonnaise. I’ve also added some tantalising ways to tailor your homemade mayonnaise for seafood, veggies or just a huge pile of potato wedges.
While my cook’s notes will give you some ideas on how to jazz up your mayo, this is your chance to be creative.
Maybe a sun dried tomato and basil mayo? Or how about stirring through some Greek yoghurt for a little extra creamy tartness? A tablespoon of pesto sauce would really add extra flavour.
Preparation Time: 5 mins Quantity: 1 cup
- 1 large egg
- 1 tbsp lemon juice
- 300 ml/10 fl oz oil (note 1)
- 1/4 tsp salt
- Select a tall narrow jar. Carefully crack the egg into the jar without breaking it.
- Add the rest of the ingredients carefully, making sure that the egg remains whole.
- Insert the blender with the blades covering the egg yolk. Don’t break the egg!
- Turn on the blender. Do not move the blender until you see long ribbons of mayonnaise forming (10 seconds).
- Move the blender up slowly to incorporate the oil on the surface. You may need to move the blender up and down a couple of times.
- Your homemade mayo is ready. Taste. Fine tune the flavour with more salt or lemon juice if required.
- A neutral flavoured oil like grape seed or sunflower oil is what is usually recommended when making a mayonnaise. I’ve tried grape seed and vegetable oil and have been happy with the results. Although, if l had to make a choice, l’d pick grape seed oil. It really is lovely. Olive oil is deemed to be too strong flavour wise, and may result in a slightly bitter tasting mayonnaise; but l can’t say as l haven’t tried.
Here are a few ideas on how to customise your mayo with whatever you’re serving up.
- Tartare Sauce: Add finely chopped quantities of the following: 2 tbsp capers, 2 tbsp gherkins, 3 tbsp parsley, 1 tbsp chives, 1 scallion/shallot to 1 cup of basic mayonnaise. Stir well.
- Mustard Mayo: Add 1 tbsp of Dijon mustard, 2 tsp horseradish and 1 tsp Worcestershire sauce to 1 cup of basic mayonnaise. Stir until smooth.
- Anchovy Mayo: Mash 5 anchovies. Stir them through 1 cup of basic mayonnaise.
- Curry Mayo: Add 2 tsp curry powder, a big pinch of cayenne pepper and paprika (any type) and the juice of 1/2 a lime to 1 cup basic mayonnaise.