Sometimes I think it’s nicer to make your own mayonnaise!
I recommend using a light vegetable oil as the base and then for some flavour, a light olive oil. I find using all olive oil makes the sauce too rich and bitter. Using a hand stick blender almost makes this mayonnaise foolproof and saves a lot of time whisking and adding the oil a teaspoon at a time.
Yield 300 ml
I recommend using a vegetable oil as the base and then for some flavour, a light olive oil. I find using all olive oil makes the mayonnaise too rich and bitter.
- 2 large organic free range egg yolks
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- Pinch of sea salt
- Fresh milled black pepper
- 150ml vegetable or light rapeseed oil
- 100ml extra virgin olive oil
- First, place the egg, mustard, vinegar, salt and pepper into an electric hand blender beaker.
- Next, carefully pour in the vegetable oils and about half of the olive oil.
- Place the electric hand blender all the way into the beaker taking care not to mix the oil and other ingredients.
- Press the start button with the blender firmly on the bottom of the beaker.
- As the oil starts to emulsify with the other ingredients, gradually lift and lower the blender a few centimetres at a time to incorporate more oil.
- Continue to blend, raising and lowering the blender higher and higher, until all the oil is incorporated.
- Now taste the mayonnaise and add a little more salt or pepper or drop of vinegar if required.
- If the mayonnaise is too thick, you can add a tablespoon of hot water and blend again. For a thicker mayonnaise just add a little more olive oil.