Homemade mayonnaise - but be warned..

Once you have made and tasted homemade mayonnaise, you are forever finished with the chemical stuff you buy in bottles. From then on you will be annoyed every time you taste industrial mayonnaise. Do you really want to go down this road of making mayonnaise?

What is mayonnaise?

Mayonnaise is a cold emulsified sauce made from egg yolks blended with oil and flavoured with vinegar, pepper and mustard.

Recipe for mayonnaise

All the ingredients for making the homemade mayonnaise should be at room temperature as warmth accelerates the emulsification process, so take everything out of the fridge half an hour before you start.

Put 2 egg yolks, a little salt and white pepper, a little vinegar or lemon juice in a little bowl. Add a teaspoon of mustard. Stir quickly with a whisk or fork and when the mixture is smooth, slowly start blending 300ml (1 ¼ cups) of sunflower oil. You can use olive oil, but use a very mild oil as the taste can be overpowering. Start with a few drops, then whisk slowly, a few more and so on until you have some volume and then you can start adding the oil in a thin trickle and whisking fast.

It is essential to add the oil slowly and sparingly to avoid curdling. To make organic mayonnaise, just use organic ingredients (I do).

Eat it all!

Homemade mayonnaise is not for keeping - it is for eating. Since raw egg is used in it, it will spoil if it is not eaten within a day. You can keep it in the refrigerator, but the taste is not as good as when it is fresh. But do it! Making mayonnaise and eating it fresh with some great seafood, like bbq prawns, is a culinary treat bordering on ecstasy.

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