Want to try homemade mayonnaise? Here’s a simple recipe that tastes amazing!
Maybe like me you’ve read ‘Ultra-Processed People’ by Chris von Tulleken (click >>HERE<< for my review/rant 😉) and have taken to squinting at the small print on ingredients labels.
If you’re looking for an alternative to shop bought mayo, then this recipe is definitely worth a try.
One of my lovely customers (thank you, Susan!) shared it with me and it’s so quick, easy and tasty I really don’t know why I ever bought the supermarket version.
The first time I made it I couldn’t be bothered getting the food processor out, and tried whisking by hand. Purely, because I wanted to avoid the washing up … I wouldn’t recommend this approach. It was still very tasty but slightly thin. It would’ve probably thickened up if I’d persevered, but I didn’t. 🤷🏻♀️
However, using a food processor it takes just minutes to make and it came out satisfyingly thick, slightly tangy and delicious.
It lasts in the fridge for at least a week, mine gets gobbled up by about then …
Ingredients:
1 egg
2 tbsp lemon juice (my preference) or vinegar
1 tsp salt
1 tsp sugar (I only put a couple of pinches in but then I like tangy mayo)
1/2 tsp dried mustard or a couple of heaped tsp of dijon (my preference)
A pinch/grind of pepper
250-300ml mild salad oil - NOT extra virgin olive oil as this overpowers the other flavours!
Instructions
Put all the ingredients EXCEPT THE OIL into a liquidiser or food processor
If using a liquidiser set to speed 2. I didn’t have speed options on the food processor so just set to ‘Auto’ and kept and eye on it.
Very slowly pour in a thin stream of the salad oil. Do this evenly, WITHOUT STOPPING, until the mixture is the desired consistency.
If a thinner mayonnaise is required add a little cream or yogurt afterwards.
It keeps well in the fridge.