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{{#seo:
|title=Home-made mayonnaise
|titlemode=replace
|keywords=#oliveoil #mayonnaise #lemonjuice #egg #sherryvinegar #foodprocessor #garlicmayonnaise #vinegar #spanish #homemademayonnaise #mustard
|hashtagrev=032020
|description=A simple way to make homemade mayonnaise using an electric hand mixer or a food processor with a metal blade attachment.
}}

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]]
{{recipesummary
|TotalCalories = 1253
|PortionCalories = 208
|DatePublished=12th April 2013
|Author=Chef
|Servings = Servings: 6 - Makes about 1 cup
|Difficulty = 3
|TotalTime = 10 minutes
|PrepTime = 10 minutes
|CookTime = None
|Image = [[Image:Allioli a la moderna recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Hard work''

4.5/5 

I always find this a bit of a task and it doesn't always work, but when it does, it's worth the effort!

 [[User:PSmith|Paul R Smith]] 
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[[Image:Allioli a la moderna gently does it.jpg|thumb|300px|right|..little by little]]
{{RecipeIngredients
| 1 small [[Egg|egg]]
| 1 cup [[Spanish]] extra virgin [[Olive oil|olive oil]]
| 1 teaspoon [[Sherry vinegar|sherry vinegar]] or fresh [[Lemon juice|lemon juice]]
| [[Sea Salt|sea salt]] to taste
}}
===Method===

{{RecipeMethod
| Break the [[Egg|egg]] into a small mixing bowl
| Add 2 tablespoons of [[Olive oil|olive oil]] and the [[Vinegar|vinegar]] or [[Lemon juice|lemon juice]]
| If using a food processor, tip the contents of the bowl into the food processor
| At full-speed, mix until the contents are well mixed
| Little by little (don't rush this stage), add the [[Olive oil|olive oil]] whilst blending at high speed
| Add a little [[Salt|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 ==
* Many variations of [[Garlic mayonnaise]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Egg recipes]]
[[Category:Vegetarian recipes]]

[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/oliveoil|#oliveoil]] [[Special:Search/mayonnaise|#mayonnaise]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/egg|#egg]] [[Special:Search/sherryvinegar|#sherryvinegar]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/garlicmayonnaise|#garlicmayonnaise]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/spanish|#spanish]] [[Special:Search/homemademayonnaise|#homemademayonnaise]] [[Special:Search/mustard|#mustard]]
</code>

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