Mayonnaise

Introduction & method

I always used to struggle with mayonnaise, but now I have a stick blender and life is gooood!

Method

In a tall thin jug (ie the one that probably came with your stick blender), whizz together half of the salt and everything else but the oil. Add the oil in a very thin trickle to begin with. Once the mixture begins to thicken, you can add more oil in a faster stream until it is all mixed together and blended into something that looks like mayonnaise. Have a little taste, and if you think it needs more salt, add some.

That's it. Told you it was easy! It should last a few weeks in the fridge, but in my house it always gets used up before that happens!

Update

I wrote this recipe about 5 years ago. These days I use an even simpler method. Same ingredients, although sometimes with the ordinary oil I'll use one third Extra Virgin Rapeseed Oil or Olive Oil. Put everything but the oil into the tall container. Pour the oil over it. Yes, all of the oil. Leave it to settle for a couple of minutes. Place the business end of your stick blender over the egg. Whizz for a minute or so until there is emulsification, then slowly lift the blender stick up through the rest of the oil. It should emulsify as you do this. Magic, eh?

To Make Tartare Sauce

Add finely chopped pickled gherkins and capers to some mayonnaise. Perfect with fish.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Mayonnaise on YouTube.

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Ingredients & Info

MAYONNAISE

500 ml vegetable oil

1 egg

1 tsp salt

1 tsp English mustard powder

1 tbsp white wine vinegar

Makes about 500 ml
Prep time: 5 minutes.
Total time: 5 minutes.

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