Home-made mayonnaise

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Home-made mayonnaise
Home-made mayonnaise
Servings:Servings: 6 - Makes about 1 cup
Calories per serving:8
Ready in:10 minutes
Prep. time:10 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:12th April 2013
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..little by little

A simple way to make homemade mayonnaise using an electric hand mixer or a food processor with a metal blade attachment.

If you have the time and want to try the authentic method using a pestle and mortar, we have the recipe for Allioli a la Catalana

Ingredients

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Method

  1. Break the egg into a small mixing bowl
  2. Add 2 tablespoons of olive oil and the vinegar or lemon juice
  3. If using a food processor, tip the contents of the bowl into the food processor
  4. At full-speed, mix until the contents are well mixed
  5. Little by little (don't rush this stage), add the olive oil whilst blending at high speed
  6. Add a little salt to taste.

Chef's notes

If the mayonnaise is too thick add a teaspoon of water or flavoured vinegar loosen it.

How to fix a curdled mayonnaise

If you add the olive oil too quickly and the mixture separates into an oily mess, try the rescue method recommended by the award-winning Spanish chef, José Andrés; "measure out 1 tablespoon of lukewarm water and add to the mix little by little until you have the creamy sauce you wanted".

Having tried the above suggestion a few times, to no avail. I would suggest adding another whole fresh egg into the split mixture, maybe a dash of nice vinegar and just blitz for a minute or so. You'll hear the difference as the curdled mixture starts to coagulate properly. This fix has worked for me, every time.

A little mustard (powder or made-up) will add extra flavour.

See also

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