Making your own mayonnaise is far simpler than you may think and with the help of a food processor or blender you can make it in less time than it would take to go to the shops and buy a jar.
By making it yourself you can add any flavour combination you want. I’ve been adding lime and garlic for what seems like all summer. It’s my favourite mayo of the moment and I use it on everything from chicken sandwiches to hot chips, vegetable fritters to barbecued meat to potato salad. A jar of the stuff will last in the fridge for a good two weeks. It goes without saying it will knock the stripes off anything you can buy.
Makes 1 cup
- 3 egg yolks
- 1 tsp Dijon mustard
- juice and finely grated zest of 1 lime
- 2 large cloves garlic, finely chopped
- pinch sea salt to taste
- 150ml canola or olive oil (NOT extra virgin olive oil, it’s too strong)
Place egg yolks, mustard, lime zest and juice, chopped garlic and a pinch of salt into the bowl of a food processor and blitz until it’s combined. With the motor running on low, pour in the oil in a very thin stream. It’s important to take your time – let the oil drip in as slowly as you can.
From time to time you will have to scrape down the sides of the bowl. Slowly, the egg mixture will thicken and lighten in colour and change to a thick cream. It could well take 10 minutes or so of running the food processor so take your time.
When the oil has been added and completely incorporated, check for seasoning. You may need a little extra lemon juice or a bit more salt. When you are happy with the flavour, add 1 tablespoon of hot tap water and blitz the mayonnaise briefly to emulsify the sauce.
Scrape the mayonnaise into a clean screwtop jar or an airtight container and store in the fridge for up to two weeks. It will thicken slightly when it’s cooled.
$3.00 for 1 cup of mayonnaise.