Home-made mayonnaise: Difference between revisions
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|title=Home-made mayonnaise, Egg recipe | |title=Home-made mayonnaise, Egg recipe | ||
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|TotalCalories = 53 | |||
|PortionCalories = 8 | |||
|DatePublished=12th April 2013 | |DatePublished=12th April 2013 | ||
|Author=Chef | |Author=Chef | ||
|Servings = Makes about 1 cup | |Servings = Servings: 6 - Makes about 1 cup | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 10 minutes | |TotalTime = 10 minutes | ||
Revision as of 17:23, 27 July 2016
| 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: | 
|
| Recipe author: | Chef |
| First published: | 12th April 2013 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 small egg
- 1 cup Spanish extra virgin olive oil
- 1 teaspoon sherry vinegar or fresh lemon juice
- sea salt to taste
Method
- Break the egg into a small mixing bowl
- Add 2 tablespoons of olive oil and the vinegar or 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 whilst blending at high speed
- 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
- Many variations of Garlic mayonnaise
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